Garlic Butter Potatoes with Mushrooms and Spinach is the kind of effortless, comforting dish that fits perfectly into busy weeknights and relaxed weekend meals alike. Tender golden potatoes are pan-roasted until buttery soft, while savory mushrooms bring deep, earthy flavor. Meanwhile, fresh spinach wilts gently into the dish, adding color, balance, and freshness.
Because everything cooks in one skillet, cleanup stays minimal, which makes this recipe especially appealing. Even better, the ingredients are simple and accessible, yet the final result feels warm, rustic, and elevated.
Potatoes have long been a staple across cultures, loved for their versatility and comforting texture. When paired with mushrooms, which have been used for centuries in European cooking, the combination becomes both hearty and timeless.
Whether served as a cozy vegetarian main or a flavorful side dish, this recipe delivers reliable comfort. Most importantly, it turns everyday ingredients into something deeply satisfying, familiar, and irresistibly delicious.
Recipe Yield: 4 servings
INGREDIENTS
1 lb baby gold potatoes, halved
2 Tbsp olive oil
2 Tbsp unsalted butter
8 oz mushrooms, sliced
3 cloves garlic, minced
3 cups fresh spinach
½ tsp salt
¼ tsp black pepper
¼ tsp crushed red pepper flakes (optional)
INSTRUCTIONS
1. Roast the potatoes:
Heat a large skillet over medium heat. Add olive oil and butter. Once melted, add potatoes cut-side down. Cook 10–12 minutes, turning occasionally, until golden and fork-tender.
2. Add mushrooms and garlic:
Stir in mushrooms and cook 4–5 minutes until softened and lightly browned. Add garlic and cook 30 seconds until fragrant.
3. Finish with spinach:
Add spinach, salt, black pepper, and red pepper flakes. Stir gently until spinach wilts, about 1–2 minutes. Remove from heat and serve warm.
HELPFUL TIPS TO PERFECT THIS RECIPE
- Golden potato texture: Let potatoes sit undisturbed at first so they develop a crisp, golden surface before flipping.
- Deep mushroom flavor: Avoid overcrowding the pan, since mushrooms brown best when moisture can evaporate quickly.
- Balanced seasoning: Season near the end to prevent spinach from releasing too much water while keeping flavors bold and clean.
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