Roasted Potatoes with Greens Recipe
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Roasted Potatoes with Greens

By: Lisa Nichols 
"Roasted potatoes mingle with fresh spinach in a sauce of garlic, butter, sea salt and fresh rosemary. Finish with a drizzle of olive oil and/or a good shredded hard cheese like Parmesan or Pecorino if you like."

This Kitchen Approved Recipe has an average star rating of 4.6 Rate/Review | Read Reviews (218)

Prep Time:
10 Min
Cook Time:
30 Min
Ready In:
40 Min

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Original Recipe Yield 2 servings
 

Ingredients

  • 6 small red potatoes, quartered
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped
  • sea salt and ground black pepper to taste
  • 1 cup fresh spinach leaves

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. Place the potatoes in a single layer in a ceramic casserole dish. Melt the butter in a skillet over medium heat. Add garlic, and cook until golden. Stir in the rosemary, and cook just until fragrant. Pour over the potatoes in the dish. Season with sea salt and pepper.
  3. Roast uncovered for about 30 minutes in the preheated oven, until the potatoes are fork tender. Remove from the oven, and toss with the spinach leaves. Return to the oven for 1 to 2 minutes, until the spinach has wilted.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 419 | Total Fat: 12g | Cholesterol: 31mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Apr. 13, 2006 by AMIRAH   view full review
This was sooo good! However, I did change the procedure a little bit. I saute the potatoes in...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Feb. 23, 2005 by KAITCH   view full review
Any previous potato recipe that I have rated 5 stars has now become 3. WOW! These are...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Jul. 8, 2006 by METROPHOBIA   view full review
These potatoes are phenomenal! I increased the recipe to use 2 lbs of tiny red potatoes, and...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Jan. 25, 2006 by StaceyL   view full review
This was very good. I made a few changes, though. I used regular potatoes because that is...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Apr. 9, 2006 by ryanandkylesmom   view full review
This side dish is absolutely wonderful! We loved it and the addition of spinach was...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Feb. 11, 2012 by naples34102 Supporting Member (Click to learn more about Supporting Membership)  view full review
I wanted these good and golden brown, so I increased the oven temperature to 425 degrees. I...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Mar. 18, 2007 by Sandy M   view full review
Perfect! Using "small" red potates is the key along w/ "ceramic" dish. Excellent dish!
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Feb. 15, 2007 by deedee   view full review
These were delicious! I used this as a very last minute thing so was worried because I did...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Mar. 30, 2006 by Jessa   view full review
The rosemary and spinach made my home smell wonderful and added a subtle but delicious taste. ...
The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed on Feb. 15, 2007 by SarahBeez   view full review
I thought these were good but not necessarily great. I ended up drizzling extra virgin olive...

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