Reviewed: Nov. 30, 2008

These are great!

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Nick

Cooking Level: Intermediate

Living In: Warwick, Rhode Island, USA

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Reviewed: Nov. 30, 2008

Easy to make and very good

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Ann in Ft. Myers

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Reviewed: Nov. 23, 2008

very easy and great taste!

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flavor7

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Nov. 19, 2008

These potatoes were fantastic. Even the kids ate the spinich with no complaints. I sprinkled pregrated (large grate) parmesan cheese for spaghetti (best I could do)and baked another 5 min and it turned out great.

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Justin

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Reviewed: Nov. 19, 2008

Excellent dish! I love the addition of spinach. I parboiled the potatoes to speed up cooking time and also sauteed them briefly with butter, garlic, Italian seasoning and herbs before transferring to ceramic dish in oven. Topped with grated cheese, the dish was beautiful and delicious.

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Wendy

Cooking Level: Expert

Home Town: West Farmington, Ohio, USA

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Reviewed: Nov. 18, 2008

I thought this was great! I did add a bit more garlic. I thought this was a perfect combination of flavors. All in all this was a great recipe and worth making over and over!

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Lindsey

Cooking Level: Intermediate

Home Town: Streamwood, Illinois, USA

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Reviewed: Nov. 17, 2008

I liked these. I have many potatoes + rosemary recipes, so what I particularly liked was the addition of some greens. The mix of colors looks great and of course it's more healthy.

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NKTAUBE

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 14, 2008

Didn't turn quite as crispy as I would have liked..otherwise it was Fabulous...received great reviews from all my friends

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Gracielady

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Nov. 13, 2008

Great potato recipe. I used a whole 10 oz. bag of baby spinach and it was perfect. My whole family enjoyed this dish. I did cook my potatoes about 15 minutes longer to get them nice and tender.

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armywife892

Cooking Level: Intermediate

Home Town: Kent, Ohio, USA

Living In: Harker Heights, Texas, USA

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Reviewed: Oct. 26, 2008

This recipe is very good, although I think amount of potato called for is far too much. I only used one really large white potato and kept the butter measurement pretty much the same. I didn't have fresh rosemary so I substituted a good tsp of dry, and also added a large sprinkle of parmesan a couple of minutes prior to tossing the spinach in. This dish had great flavor and I loved the added greens in here. Thanks for the recipe, I'll definitely make this one often.

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Joseyrose55

Cooking Level: Intermediate

Living In: Langley, British Columbia, Canada

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Reviewed: Oct. 16, 2008

Easy side dish! Tastes good and the colors are beautiful on the plate. Sprinkled parmesan cheese over the top during last few minutes of baking.

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Holly

Cooking Level: Expert

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Reviewed: Sep. 22, 2008

I love potatoes. I love spinach. I love butter. What is not to love about this recipe? This dish turned out really well. Don’t overcook the spinach.

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Monica Williams

Cooking Level: Beginning

Living In: Seattle, Washington, USA

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Reviewed: Sep. 18, 2008

We really liked this recipe, very tasty.

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lovetocook

Cooking Level: Expert

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Reviewed: Sep. 14, 2008

This was awesome, my husband said it reminded him of a recipe his Grandmother from Italy use to make. I did add an additional 4 tablespoons butter, the amount specified did seem to cover all the potatoes. Will make again!

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NIKKYD20

Cooking Level: Expert

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Reviewed: Aug. 26, 2008

Recipe was "ok" at best. I tried to use butter as the recipe called for and everything clumped together. I had to remake using oil in place of butter.

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JENCIESLUK

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Reviewed: Jul. 29, 2008

This came out really good. I will make it again.

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traildrifter2

Home Town: Spring Hill, Florida, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Jun. 28, 2008

Though this recipe was exactly what I was in the mood for, it was a bit bland for my taste. I did everything the recipe called for, I did not change a thing. I will definitely be making this again but next time I may add more garlic or maybe even some red onion. My boyfriend loved it but it was just "ok" for me.

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LouisvilleHugger

Living In: Louisville, Kentucky, USA

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Reviewed: Jun. 2, 2008

Fantastic recipe, and so simple. I used baby Yukon Gold potatoes and they were so sweet and creamy. I do agree that you need more spinach. I doubled the amount.

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JUNELL

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Apr. 28, 2008

Wow. These are some of the most delicious potatoes I have ever eaten. This recipe was easy to make and rewarding. I followed the recipe with a few changes. Instead of small red potatoes, I used white, and I let them remain in the oven for an extra 5 minutes to give the inside a softer texture while still reserving a crispy skin. 5 stars, though. Absolute love.

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