Reviewed: May 18, 2007

This was wonderful - we really enjoyed it. Followed the recipe exactly, except added some chicken broth to give a little bit more moisture and covered with tin foil for part of the time. Delicious - thanks!

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linsco

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Reviewed: Apr. 26, 2007

great side dish! Easy and colorful!

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MarshaStewart

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Reviewed: Apr. 8, 2007

This was a very pleasant surprise. I would have never tried it if not for the rave reviews. I also added more spinach and definatly a keeper.

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kate

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Reviewed: Mar. 18, 2007

Perfect! Using "small" red potates is the key along w/ "ceramic" dish. Excellent dish!

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Sandy M

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Reviewed: Mar. 14, 2007

Love this recipe. It is really easy to make and it tastes great. I add a little bit of parmesean to it and it adds a nice touch.

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ntrivlis

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Reviewed: Mar. 7, 2007

To make sure these got done I boiled them for 8 minutes first then put them in the oven for about 20 minutes at 350. It worked perfectly. I used 4 cloves of fresh garlic and some paprika also. It looked so pretty when the spinach was added. I did not drizzle with olive oil and did not even see a need for it. Sprinkled with parmasan cheese and they were so tasty!!!

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Rhonda C

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Eugene, Oregon, USA

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Reviewed: Feb. 24, 2007

This was really good although I baked for longer than posted yet my potatoes were still a little firm. Next time I will cut into smaller chunks. Served with G's Flank steak. Yum!!

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Cheri

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Reviewed: Feb. 20, 2007

This was absolutely awesome!!! The potatoes were great. Sea salt definitely made a difference but the spinach not so much. I would highly recommend this recipe as is. I did however grind some peppercorn over the melted butter and it was a great addition.

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HOLLYHOLLY

Cooking Level: Intermediate

Home Town: Hesperia, California, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Feb. 19, 2007

Wonderful! Used a dried rosemary/herb mix and forgot to add the parmesan at the end--didn't miss it. Cooked potatoes an extra 10 minutes. Will absolutely make again & again.

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SLS73

Cooking Level: Expert

Home Town: Newberry, Michigan, USA

Living In: Rhinelander, Wisconsin, USA

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Reviewed: Feb. 16, 2007

As other suggested we doubled the amount of spinach and would use even more next time - and there will be a next time for sure. This was served with Filet Mignon With Mushroom-Wine Sauce for a romantic Valentines dinner. Delicious!

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Susanna

Cooking Level: Expert

Living In: Hamilton, Ontario, Canada

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Reviewed: Feb. 15, 2007

Turned out great! Very flavorful. Did take an extra 15 minutes to cook. Will make again!!

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stefanie

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Reviewed: Feb. 15, 2007

These were delicious! I used this as a very last minute thing so was worried because I did not have any spinach - but read other reviews that said it would also be good without the spinach and it was! I also had to use canned whole new potatoes and they turned out perfect - nice and browned on the outside and yummy soft on the inside! The flavors were fabulous. I will make it again with fresh potatoes and spinach, but in a pinch it was good with the substitutes. Very easy to prepare as well.

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deedee

Cooking Level: Expert

Home Town: Santa Monica, California, USA

Living In: Helena, Montana, USA

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Reviewed: Feb. 15, 2007

I thought these were good but not necessarily great. I ended up drizzling extra virgin olive oil over everything before I put it back in the oven to wilt the spinach. I'm glad I did because they were looking really dry when I first took them out. As for flavor- all I could really taste was rosemary (which isn't so bad) but from that aspect I have another recipe for roasted rosemary potatoes that I like much better. I probably won't make this again but I'll definitely add some spinach to my potatoes from now on- very nice combination!

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SarahBeez

Cooking Level: Intermediate

Living In: Gaines, Michigan, USA

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Reviewed: Feb. 8, 2007

I thought spinach and baked potatoes together sounded a bit stange but both my wife and I loved this one. I didn't have red potatoes on hand so I used Idaho russet potatoes instead. Ya gotta try this one.... I think you'll be surprised!

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ROOKIE COOKIE

Cooking Level: Intermediate

Home Town: Big Stone Gap, Virginia, USA

Living In: Seattle, Washington, USA

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Reviewed: Dec. 10, 2006

I'm not a potato eater, but these were very good. They had a lot of flavor and were cooked perfectly. I cut them into small cubes as I only had large red potatoes on hand. For so few ingredients, these are very tasty.

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JENIFER13

Cooking Level: Intermediate

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Reviewed: Nov. 29, 2006

I love this dish. I never have fresh rosemary on hand, so I use dried, and I just kind of eyeball it. I never have any leftovers of this.

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Nicole

Cooking Level: Expert

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Reviewed: Nov. 27, 2006

Pretty good overall. After reading reviews, I added extra spinach. I should have also added extra butter. Parmesan melted on top at the end adds great flavor. This dish makes a beautiful and inviting presentation.

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Emily Cooks

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Reviewed: Nov. 20, 2006

Very yummy and easy to make

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Beth

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Reviewed: Nov. 9, 2006

I didn't have any spinach, so I used french cut green beans. The seasoning was a little bland, so I added some basil, salt and pepper at the end.

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VANDALEAH

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Reviewed: Oct. 23, 2006

This is such a good side dish! I made it the first time for a dinner party/pot luck and there was not a shred of it left. I did manage to get a spoonful before it was all gone and promptly made it again for my family the next night. It was a huge hit. Now that I can find spinach again, it's on tap tonight for dinner.

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thatlldo4rio

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Roasted Potatoes with Greens

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