​Herbed Potatoes with Spinach and Lemon

Spring is a beautiful season for herb-y cooking.  This simple recipe takes full advantage of herbs, combining them with tender, creamy potatoes and only the freshest ingredients.


Quantity Unit Name Link Alternatives
2 pounds fingerling potatoes
1 lemon juiced and zested
cup extra virgin olive oil
1 teaspoon sugar
5 ounces baby spinach, sliced into ribbons
½ cup flat-leaf parsley, leaves only
½ cup fresh dill, fronds only
3 shallots, julienned


  1. Heat a large pot of water to boiling and salt water. Add the potatoes and cook until they are tender and creamy--about 15-18 minutes. Cut each potato in half and return them to the pot.
  2. In a small bowl, whisk together the lemon juice, zest, olive oil, and sugar. Whisk until well-combined (it should be thick and opaque yellow). Pour over the hot potatoes and stir gently until the potatoes are coated with dressing.
  3. Mince the parsley leaves and dill fronds. Add the spinach, parsley, dill, and shallots to the potatoes and toss gently. Taste and season with salt and pepper as needed

Prep Time: 25 minutes
Serving Size: 4-6 side servings
Sarah Yoo

Sarah Yoo is the associate director of Life & Health but wears a few dozen hats as other this-and-thats, as is the norm in non-profit work. Her favorite part about working at Life & Health is meeting the people that Life & Health content has helped. Ultimately, Sarah dreams of doing humanitarian work in a developing country with her family.

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