Reviewed: Oct. 19, 2009

Very good. I topped them with feta instead of parmesan.

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SAHMCOOK

Cooking Level: Intermediate

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Reviewed: Oct. 13, 2009

Yes- these are that good! I just now ate it as a meal in itself- very hearty and I used a ton of spinach (it really does shrink a lot)... yum! Thanks for a truly 5-star recipe!

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Emadril09

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Reviewed: Sep. 23, 2009

This was wonderful! I hate when people change the recipe then review, but I will admit that I used rainbow chard instead of spinach and it was so pretty! I'll be making this again.

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HECTORBOYARDEE

Cooking Level: Expert

Home Town: Regina, Saskatchewan, Canada

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Reviewed: Sep. 2, 2009

These potatoes are great! Used tiny red potatoes, halved, and followed exactly. The crusty bits of garlic tasted really good with the potatoes. Next time I would try a mixture of butter and olive oil instead of just butter.

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The Fragile Gourmet

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Plainfield, Illinois, USA

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Reviewed: Aug. 31, 2009

Great recipe, extremely simple but wonderful taste.

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Petagae

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Reviewed: Jul. 26, 2009

These were very, very good. I think next time I will double the sauce volume though.

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Richey

Cooking Level: Intermediate

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Reviewed: Jul. 16, 2009

This was very simple, but delicious!!! I added some fresh basil as well, just because I had some on hand. Wonderful with any kind of fresh herbs. We had this served with steak, and grilled zucchini, and this dish was my favorite part of the meal!!!

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happywife05

Cooking Level: Intermediate

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Reviewed: Jun. 27, 2009

Was great!! Added extra spinach and did not add any cheese - also added a little green onions as I had it on hand about 3/4 of the way through cooking and broiled for a little bit for crispiness.

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Mercedes

Cooking Level: Beginning

Home Town: Rosemary, Alberta, Canada

Living In: Victoria, British Columbia, Canada

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Reviewed: Jun. 14, 2009

I did not add cheese - certainly not needed as these were wonderful without. Loved the simple addition of spinach and I will add more next time. I did need to cook longer - almost 20 min. longer but my red potatoes were med. sized. Thanks Lisa - this was enjoyed by all.

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Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Lakewood, Washington, USA

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Reviewed: Jun. 13, 2009

Wonderfull. I have made with russet potatoes and red, the red is more sucessfull.

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Tahmee

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Reviewed: Jun. 10, 2009

Excellent as written! Thanks for posting this recipe.

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LEXIANDJACK

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: May 25, 2009

I did not have high expectations for this recipe. However, my 16 year old son and 6 year old gobbled it up! I thought it was ok. But the kid factor knocked it up to 5 stars!

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JILLYJO

Cooking Level: Expert

Home Town: Carpentersville, Illinois, USA

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Reviewed: May 22, 2009

My fiancé and I thought that this was a good potato recipe, but we’ve definitely tasted better potatoes before. It was easy to make and would be good for busy weeknights. The use of spinach and rosemary was nice as well. I’d make it again.

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Beau's Mommy

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: May 21, 2009

Excellent ! I followed the recipe pretty closely. I made 8 servings but I halved the amount of butter since I knew I was going to drizzle them with olive oil at the end and sprinkle some parmesan. My husband adored these potatoes and they are beautiful with the addition of the spinach. Elegant and delicious. Will absolulety make over and over. Thank You !

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paslea1987

Cooking Level: Expert

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Reviewed: May 18, 2009

These are delicious and so easy. I like to add a little onion to mine too.

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Stacy

Cooking Level: Intermediate

Living In: Richmond, Virginia, USA

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Reviewed: May 5, 2009

I LOVE this recipe! I did what others suggested and cooked the potato's with the butter/rosemary/garlic mix first on the stove for about ten minutes before transferring them to the oven. However I did cut the butter by a third and added three times as much garlic. With the added bit of olive oil at the end there is more than enough butter even with the cuts for my taste. It also helps if you like your potato's a little crispier like I do. This recipe is do delicious, easy to make and the presentation is A+! This is a 10star recipe in my opinion!

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pdxbella

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Apr. 14, 2009

This got rave reviews at our house, even with the picky kids! I add the garlic and rosemary for the last 15 minutes of cooking only, to avoid scorched, brown garlic bits.

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