Servings:
8 - 10
Prep Time:
20 mins
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Ingredients
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3medium potatoessee savings
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3 tablespoonsolive oilsee savings
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1/2 teaspoonkosher salt or saltsee savings
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1/4 teaspooncayenne pepper (optional)see savings
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1/2 cupmango chutneysee savings
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1 - 2 tablespoonslemon juicesee savings
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1 teaspooncurry powdersee savings
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2 cupslightly packed fresh baby spinachsee savings
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Pine nuts, toasted (optional)see savings
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Directions
1.
Preheat oven to 425 degrees F. Scrub potatoes and cut into 3/4- to 1-inch pieces. In a 13x9x2-inch baking pan combine potatoes, 2 Tbsp. of the oil, the salt, and cayenne. Toss to coat. Roast, uncovered, for 25 to 30 minutes or until potatoes are tender, stirring occasionally.
2.
Meanwhile, for chutney dressing, snip any large pieces of chutney. In small bowl combine chutney, remaining olive oil, the lemon juice, and curry powder. Add half the chutney dressing to hot potatoes. Toss to coat. Add spinach to hot potato mixture; toss gently. Sprinkle with pine nuts. Serve with remaining chutney dressing. Makes 8 to 10 servings.
Nutrition information
Per serving: Calories 125, Total Fat 5 g, Sodium 264 mg, Carbohydrate 18 g, Fiber 1 g, Protein 1 g,
Percent Daily Values are based on a 2,000 calorie diet
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