Roasted Potatoes with Greens Recipe -
Roasted Potatoes with Greens Recipe
  • READY IN 40 mins

Roasted Potatoes with Greens

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    10 mins
  • COOK

    30 mins

    40 mins


  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.
Kitchen-Friendly View


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

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!

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.

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!

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!

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.

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.

May 04, 2015

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. Adding the spinach gave it wonderful presentation appeal as well. Next time, I'll back off the rosemary somewhat as I didn't particularly care for the strong flavor in this dish. Thanks Lisa!

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!


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  • 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.

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