Add the potatoes, caraway and salt to boiling water until the potatoes are done. Drain and let the potatoes dry off. Place the halved potatoes in a frying pan with butter, add fresh parsley and a pinch of salt, toss 2 to 3 times and prepare to serve.
Wash the baby spinach briefly in cold water and drain in a sieve. Briefly sauté the finely chopped shallot in butter, add the spinach and douse with the white wine and bouillon. Cook for 1 minute until the liquid has evaporated, pepper lightly and arrange.