Roasted potatoes with spinach

    (391)
    40 mins

    Roasted potatoes with fresh spinach in a sauce of garlic, butter, sea salt and fresh rosemary. Finish with a drizzle of olive oil and/or some grated Parmesan or Pecorino if you like. Its a nice mix of vegetables to go with meat or fish.


    347 people made this

    Ingredients
    Serves: 2 

    • 6 small 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

    Directions
    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Preheat the oven to 200 degrees C.
    2. Place the potatoes in a single layer in a casserole or baking dish. Melt the butter in a small frypan 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 cooked. 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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    Reviews and ratings
    Global ratings:
    (391)

    Reviews in English (276)

    by
    160

    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!  -  13 Apr 2006  (Review from Allrecipes US | Canada)

    by
    84

    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!  -  23 Feb 2005  (Review from Allrecipes US | Canada)

    by
    64

    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!  -  08 Jul 2006  (Review from Allrecipes US | Canada)

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