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READY IN 40 mins

Roasted Potatoes with Greens

Read Reviews (230)

"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." — Lisa Nichols

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Original recipe makes 2 servings Change Servings

6 small red potatoes, quartered
2 tablespoons butter
2 cloves garlic, minced

1 tablespoon fresh rosemary, chopped
sea salt and ground black pepper to taste
1 cup fresh spinach leaves

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Directions

Preheat the oven to 400 degrees F (200 degrees C).
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.
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.

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PREP 10 mins
COOK 30 mins
READY IN 40 mins

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Reviews More Reviews

Most Helpful Positive Review

Apr 13, 2006

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 for heat. Then I tranfered it to a sprayed dish, and baked covered for 15 min, and then uncovered for another 15 min. The potatoes where soft and crispy, and the spinach added wondferful color and texture. Will definaly make again!

—AMIRAH

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Most Helpful Critical Review

Jul 19, 2011

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.

—iloveshopping57

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322 Ratings

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Feb 23, 2005

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 of tossing in olive oil, garlic and rosemary. I doubled the recipe and my husband and I were fighting over who got to finish them off! Adding the spinach is a nice touch - even the kids ate it - although I will be making these potatoes frequently with or without the greens. Maybe using the small red potatoes is the secret here; they were so soft and creamy tasting but held their shape nicely. And for sure the fresh ground sea salt and black pepper are a must. I shredded some asiago cheese over them before serving, as it was the hardest cheese I had on hand. I forgot the drizzle of olive oil, but they didn't need it. Fabulous potatoes, Lisa! Thanks for an awesome recipe!

—KAITCH

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Jul 08, 2006

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 perfect amount. I didn't have any rosemary, but this recipe doesn't need it. Freshly grated parmesan cheese sprinkled liberally on top is the crowning glory. This one will definitely be a staple at my dinner table from now on!

—METROPHOBIA

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Jan 25, 2006

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 used extra garlic. (My husband said to use even more next time!) I cooked them covered in the oven for about 20 minutes then uncovered them for another 15-20 minutes so they wouldn't dry out and get hard. I drizzled a little olive oil after tossing the spinach with the potatoes. Good. I will make these again.

—StaceyL

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Feb 11, 2012

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 quickly, so returning the pan to the oven wasn't even necessary. This was extraordinary, simple as that.

—naples34102

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Apr 09, 2006

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 alongside just about everything! I did add slightly more spinach than the recipe called for because the first time I made it I found the spinach wilted away and there was barely any left. Thanks for sharing such a simple but great recipe!

—ryanandkylesmom

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Mar 18, 2007

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

—Sandy M

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Nutrition

Calories
419 kcal
21%

Carbohydrates
73.2 g
24%

Cholesterol
31 mg
10%

Fat
12 g
18%

Fiber
5.5 g
22%

Protein
7.3 g
15%

Sodium
111 mg
4%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Roasted Potatoes with Greens

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories: 419
Calories from Fat: 108

% Daily Value *
Total Fat 12g 18 %
Saturated Fat 7.4g 37 %
Cholesterol 31mg 10 %
Sodium 111mg 4 %
Potassium 1401mg 39 %
Total Carbohydrates 73.2g 24 %
Dietary Fiber 5.5g 22 %
Protein 7.3g 15 %
** Sugars 5.7g
Vitamin A 36 %
Vitamin C 80 %
Calcium 5 %
Iron 17 %
** Thiamin 37 %
Niacin 51 %
Vitamin B6 67 %
Magnesium 34 %
Folate 34 %

* 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.