Potatoes arrabbiata – for Pesach
This recipe is from the Jewish Chronicle.
Why make gnocchi when you can crush baby potatoes instead?
Handful of baby potatoes (skin on)
1 garlic clove, sliced
Pinch of dried chili flakes
Handful of spinach
Salt and pepper
Cook the potatoes in a pan of salted boiling water for about 10 minutes, until cooked through. Drain.
Pan-fry the sliced garlic in a splash of olive oil over a medium heat for a few minutes until it starts to brown, then add the chili flakes, passata and cooked potatoes.
Season generously with salt and pepper and simmer for about 10 minutes.
Add the spinach and simmer for a further minute until wilted, then squash each potato with the back of a fork, remove from the heat and serve.