-
-
My review
Roasted Potatoes with Greens
5
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."
Featured in Allrecipes Magazine — Subscribe!
Added to shopping list.
Go to shopping list.
Ingredients
40 m servings 419Original recipe yields 2 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 291416 Ratings
-
-
-
-
-
Most helpful positive review
4/13/2006
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 fo...
Most helpful critical review
7/19/2011
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.
Most helpful
Most positive
Least positive
Newest
4/13/2006
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 fo...
2/23/2005
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 o...
7/8/2006
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 ...
2/11/2012
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 qu...
1/25/2006
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 us...
5/4/2015
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. ...
4/8/2006
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 along...
3/18/2007
Perfect! Using "small" red potates is the key along w/ "ceramic" dish. Excellent dish!
3/30/2006
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.