In a large, 12-inch skillet, heat the olive oil over medium heat. Add the baby potatoes and season with salt and pepper. Cook and stir until the potatoes blister.

Then add the spinach and garlic and continue stirring until the spinach wilts, approximately 2 to 3 minutes.

Transfer to a platter, top with the pecans and a sprinkling of Maldon salt, if using. Serve warm.