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Roasted Potatoes with Greens

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."
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40 m servings 419 cals
Original recipe yields 2 servings


  • Calories:
  • 419 kcal
  • 21%
  • Fat:
  • 12 g
  • 18%
  • Carbs:
  • 73.2g
  • 24%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 111 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 274
  1. 390 Ratings

Most helpful positive review

This was sooo good! However, I did change the procedure a little bit. I saute the potatoes in oil with some onions and garlic first, then added the rosemary and a little bit of cayenne pepper fo...

Most helpful critical review

This was okay, nothing special. Ate it and it tasted good, but I like anything having to do with potatoes. I might make this again.

Most helpful
Most positive
Least positive

This was sooo good! However, I did change the procedure a little bit. I saute the potatoes in oil with some onions and garlic first, then added the rosemary and a little bit of cayenne pepper fo...

Any previous potato recipe that I have rated 5 stars has now become 3. WOW! These are fantastic! We love roasted potatoes in our house, and these have so much more flavour than my usual method o...

These potatoes are phenomenal! I increased the recipe to use 2 lbs of tiny red potatoes, and used a 10 oz package of fresh baby spinach. It looked like a lot of greens, but wilted down to the ...

I wanted these good and golden brown, so I increased the oven temperature to 425 degrees. I gave them a stir midway through the roasting time. When I tossed in the spinach I found it wilted qu...

This was very good. I made a few changes, though. I used regular potatoes because that is all I had. I steamed them for a few minutes after cutting them up to start the cooking process. I us...

My these were tasty. I used tiny multi colored potatoes as that's what I had on hand and it worked beautifully. The outside had a slight crust on the potato and the inside was perfectly soft. ...

This side dish is absolutely wonderful! We loved it and the addition of spinach was brilliant! The combination worked beautifully. I'll be making this time and again since it works well along...

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

The rosemary and spinach made my home smell wonderful and added a subtle but delicious taste. However, I would spray the pan next time or use 3T of butter. Great side dish.