Reviewed: Mar. 21, 2008

Very good however we don't like spinach, so I made it without the greens

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DLBP

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Reviewed: Mar. 4, 2008

WOW WOW WOW! made it for valentines day dinner turned out perfect.

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Murray

Living In: Ancaster, Ontario, Canada

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Reviewed: Mar. 2, 2008

tasty, but needs to be in the oven longer -- Perhaps an extra 10min?

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Dorlene

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: Mar. 1, 2008

This recipe was easy and tasted fabulous. It is worth the extra step to saute the garlic before pouring over the potatoes. It's a new way to get more spinach in your diet. My family ate it all!

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ChattyKathy

Cooking Level: Expert

Home Town: Bryan, Ohio, USA

Living In: Dublin, Ohio, USA

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Reviewed: Feb. 18, 2008

I usually don't like to use rosemary, but this was a great recipe. I baked these for about an hour, stirring frequently because my boyfriend and I like them crispy. I forgot to use the cheese, but they don't need cheese. I will try with cheese the next time. I will definitly make again and again.

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A. Taylor

Cooking Level: Intermediate

Living In: East Longmeadow, Massachusetts, USA

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Reviewed: Feb. 15, 2008

Very tasty and nutritious. I really enjoyed the combination of potatoes and spinach. I added more spinach since DH and I both like it. This my first time to use fresh rosemary and it added a very nice scent and flavor. I think I would like a bit more garlic. The spices did not overpower the veggies. This made a lovely side dish for the Filet Mignon with Rich Balsamic Glaze on this site.

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BEPOSITIVE

Cooking Level: Intermediate

Home Town: Moore, Oklahoma, USA

Living In: Yukon, Oklahoma, USA

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Reviewed: Nov. 16, 2007

Not enough flavor beyond rosemary and kinda dry. Will not be making again.

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AMYANDBREN

Cooking Level: Intermediate

Living In: Stephens City, Virginia, USA

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Reviewed: Nov. 5, 2007

This was great. I couldn't be bothered with the spinach, it was still fab.

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coralee

Cooking Level: Intermediate

Home Town: Courtice, Ontario, Canada

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Reviewed: Oct. 29, 2007

My husband and I love this, it is often a request of his!!!

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DanaL

Cooking Level: Intermediate

Living In: Long Island, New York, USA

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Reviewed: Oct. 6, 2007

pretty good and imaginative

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lagamor

Cooking Level: Beginning

Home Town: Manhattan, Kansas, USA

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Reviewed: Oct. 4, 2007

I didn't really have much of an expectation for potatoes, but after trying this, I just love it! This will definitely be in the rotation!

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newbiecook

Cooking Level: Beginning

Living In: Markham, Ontario, Canada

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Reviewed: Oct. 3, 2007

Great recipe...flavorful, colorful, and yummy! Made as directed...we loved them!

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Brenda

Cooking Level: Intermediate

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Reviewed: Sep. 9, 2007

I am so glad I tried this, the most tasty and easy potatoes I have ever made. I agree with other reviewers; more spinach. Also, I subbed EVOO for the butter, just a personal preference. Other than that, I couldn't be happier. Thanks for the awesome recipe.

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Samitestar

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Vancouver, Washington, USA

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Reviewed: Sep. 1, 2007

This was great, I'd give it 5 stars except my spinach got pretty dry. Maybe I should've drizzled with some olive oil?

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lewissam

Cooking Level: Expert

Home Town: Springfield, Oregon, USA

Living In: Corvallis, Oregon, USA

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Reviewed: Aug. 21, 2007

My family loves this recipe every time I make it. I never use Rosemary because I don't have any, and it still tastes good. There are never any potatoes left! Great side dish!

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curlysuu82

Cooking Level: Beginning

Living In: Ithaca, Michigan, USA

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Reviewed: Aug. 14, 2007

These were so good! I didn't have rosemary so I used a tsp of dried basil and it turned out great! I think next time I will use olive oil instead of butter for a healthier version. Also, I did need to up the cooking time to 45 minutes. After the 30 minutes it called for, I tossed them every 5 minutes until they were done. More spinach would've been nice, too.

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CINDYBANA

Cooking Level: Intermediate

Home Town: Roseville, Michigan, USA

Living In: Harper Woods, Michigan, USA

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Reviewed: Aug. 9, 2007

Could add more Spinach and garlic. This was very tasty.

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NewBeeCook

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Reviewed: Aug. 8, 2007

Loved these. I had no spinach left so made them without. Used a little more garlic and they were very tasty. I used small little red potatoes (almost bite size) and cooked in a good creuset roaster. Very yummy! Took about 45 minutes at 400 degrees with the small potatoes. Thanks for sharing!

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Jodi

Cooking Level: Intermediate

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Reviewed: Jul. 19, 2007

Loved this dish! I added some chopped shallots with the potatoes, but other than that, didn't change a thing. Loved the spinach mixed in with the potatoes... different, but a refreshing twist on a new way to serve spinach. Very tasty!

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Renee Ridgeway

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

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Reviewed: Jun. 12, 2007

These were okay. My husband, a picky eater (as in, he only likes "normal" foods) loved them. You really need to watch how much sea salt you sprinkle on - I think I put too much on it, and that's what turned me off. Had it not been for that, I would've loved them. This recipe needs a better measurement for the sea salt.

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