Reviewed: Jan. 27, 2011

Delicious! Even my boyfriend, who doesn't really like spinach, loved this! Adding the spinach not only tastes great but makes the roasted potatoes look nice, too! I will make this again.

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2 users found this review helpful

Reviewer:

LashGal

Cooking Level: Intermediate

Reviewed: Jan. 18, 2011

My 4-year-old gobbled these up, but I thought they were a little too buttery. Also, I needed to add more salt.

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1 user found this review helpful

Reviewer:

NOTRUB4

Reviewed: Jan. 7, 2011

Very good as posted.

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2 users found this review helpful

Reviewer:

C&C Cooker

Cooking Level: Beginning

Home Town: San Diego, California, USA

Reviewed: Dec. 30, 2010

Excellent! I used red potatoes cut into small pieces & sauteed them in an oven ready pan in butter w/garlic & onion to help soften them up (about 10 min.) before baking. I didn't have fresh rosemary, so I ended up using crushed rosemary along with 2 cups fresh spinach. Definitely will make these again ... Yum!

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2 users found this review helpful

Reviewer:

Kenna

Reviewed: Dec. 28, 2010

Good! I liked the idea of the veggie and the starch mixed. I would add a lot more spinach next time since it wilts away into pretty much nothing. It was nice to try something different for a change.

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4 users found this review helpful

Reviewer:

lsimon99

Cooking Level: Intermediate

Reviewed: Dec. 26, 2010

Love roasted potatoes anyway. Nice to add spinach to them. Used mini gold potatoes cut in quarters and store bought garlic butter. Went wonderfully well with the BOTTOM ROUND ROAST WITH ONION. Keeper for my kitchen.

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3 users found this review helpful

Reviewer:

marysf

Cooking Level: Expert

Home Town: Union City, Tennessee, USA

Reviewed: Nov. 30, 2010

I was leary about this recipe but decided to make it for Thanksgiving anyway. I had many compliments on the dish and I liked it quite a bit. I used less rosemary then the recipe called for and I am glad I did because it was slightly overpowering as it was in my opinion.

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1 user found this review helpful

Reviewer:

DixieDoesPSP

Cooking Level: Beginning

Living In: Bakersfield, California, USA

Reviewed: Nov. 11, 2010

Loved them.....followed one of the recommendations to sautee them on the stove for a bit, and ended up doing the whole thing on the stove...... ended up amazing. Nice and crispy on the outside, and soft and moist on the inside!

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1 user found this review helpful

Reviewer:

Shinyaht

Reviewed: Sep. 29, 2010

This recipe rocks! Saute with onion then add aromatics, with cayanne as another reviewer mentioned, then pour into sprayed ceramic plate. Baked uncovered for 20, fold in spinach, turn off oven, place inside two minutes and it's f'n awesome.

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3 users found this review helpful