Crispy Potato Spinach Patties | The Jewish Week | Food & Wine

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Crispy Potato Spinach Patties

A new - baked - way to get your spuds.
Crispy Potato Spinach Patties

Serves 4

15 min

1 hr

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I've joked in this column before that if I ever write a cookbook, it will probably be an all-potato cookbook. I'm always trying to imagine new ways to enjoy what is pretty much my favorite food of all time. Here is a new take on the spud: mashing it together with wilted spinach and baking it in little patties until crisp on the outside and creamy in the middle. Delicious! 

I gave instructions to make these from scratch, but it's also a great recipe if you have any leftover mashed potatoes. Just cook the spinach, mix it in and form the patties. I baked mine for a slightly healthier version, but you can pan fry them on the stove in a couple tablespoons of vegetable oil, too.

Amy Spiro is a journalist and writer based in Jerusalem. She is a graduate of the Jerusalem Culinary Institute's baking and pastry track, a regular writer for The Jerusalem Post and blogs at She also holds a BA in Journalism and Politics from NYU. 

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4 medium potatoes, peeled and quartered

4 cups fresh spinach

1 tablespoon vegetable oil

salt and pepper to taste

2 tablespoons mayonnaise

cooking spray (or oil if you're frying)

  1. Place the potatoes in a pot filled with water and bring to a boil. Cook until the potatoes are able to be pierced with a fork, about 20 minutes. Drain and set aside.
  2. While the potatoes are cooking, heat the oil in a large skillet over medium heat. Cook the spinach until it is totally wilted - you probably have to do it in batches.
  3. Mash the potatoes together with the mayonnaise until smooth. Add in the spinach mixture and stir to combine. Season to taste with salt and pepper.
  4. Using about two tablespoons at a time, form the mixture into patties, and press them down lightly on a greased baking sheet. Coat them with cooking spray and bake on 450 F for 8-10 minutes on each side, watching carefully so they don't burn. Alternatively you can pan fry them on the stove for a slightly crispier version.