Roasted potatoes with baby spinach and Cottage cheese
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ingredients
50 dkg potatoes 20 dkg baby spinach 1 crucible white Cottage cheese 2 cloves garlic 1 pinch of salt 10 tbsp oil
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easy and healthy meal
1. Boil the potatoes with skin on in salted water until tender, preferably the day before eating. Once cooked, peel and store in the fridge when cool. The next day, cut into about half cm slices, fry in oil until crispy.Salt the pan while cooking. 2. fry the chopped garlic cloves in oil, add the baby spinach, stir a few times, remove from the heat. 3. Serve the roasted potatoes on a plate, top with baby spinach and white Cottage cheese.
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