This is a colourful and zesty way to serve potatoes at holiday dinners (and offers more vegetable variety than traditional scalloped potatoes). I discovered this dish one summer in Italy and it has been a favourite ever since. If you add the potatoes warm to the sautéed vegetables, they’ll absorb the flavours and improve the finished dish.
Boil potatoes in a large pot until soft, approximately 15 minutes.
While potatoes are cooking, sauté red onion, yellow pepper, garlic, chili flakes and rosemary in olive oil until onions and peppers have softened, approximately five minutes. Turn off heat and add tomatoes, spinach and lemon juice.
When potatoes are done, strain and add them to sautéed vegetables and toss together. Season to taste with salt and pepper. Sprinkle with Parmesan.
Per serving: 131 calories, 3 g protein, 6 g fat (1 g saturated fat), 19 g carbohydrates, 3 g fibre, 2 mg cholesterol, 42 mg sodium