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.
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!
Read MoreThis was okay, nothing special. Ate it and it tasted good, but I like anything having to do with potatoes. I might make this again.
Read MoreThis 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!
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!
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!
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.
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.
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!
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!
Perfect! Using "small" red potates is the key along w/ "ceramic" dish. Excellent dish!
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.
I thought these were good but not necessarily great. I ended up drizzling extra virgin olive oil over everything before I put it back in the oven to wilt the spinach. I'm glad I did because they were looking really dry when I first took them out. As for flavor- all I could really taste was rosemary (which isn't so bad) but from that aspect I have another recipe for roasted rosemary potatoes that I like much better. I probably won't make this again but I'll definitely add some spinach to my potatoes from now on- very nice combination!
These were delicious! I used this as a very last minute thing so was worried because I did not have any spinach - but read other reviews that said it would also be good without the spinach and it was! I also had to use canned whole new potatoes and they turned out perfect - nice and browned on the outside and yummy soft on the inside! The flavors were fabulous. I will make it again with fresh potatoes and spinach, but in a pinch it was good with the substitutes. Very easy to prepare as well.
This was awesome, my husband said it reminded him of a recipe his Grandmother from Italy use to make. I did add an additional 4 tablespoons butter, the amount specified did seem to cover all the potatoes. Will make again!
I mostly try recipes as written then variations but I knew I liked rosemary potatoes and all roasted veggies. I also needed to serve more than this. I more than doubled the potatoes and seasoning. I had a 6 oz bag of spinach and also added an onion chopped in large pieces and two stalks of celery that I needed to use. The celery would be fine either way but I liked the onion with it a lot.
This was a big hit at Easter. We served a Lamb Roast with these potatoes and steamed broccolli. The potatoes were devoured! My husband says that these are his new favorite. Also, he likes that the sodium is low. Thanks for sharing this recipe! We will definitely be having these often.
I LOVE this recipe! I did what others suggested and cooked the potato's with the butter/rosemary/garlic mix first on the stove for about ten minutes before transferring them to the oven. However I did cut the butter by a third and added three times as much garlic. With the added bit of olive oil at the end there is more than enough butter even with the cuts for my taste. It also helps if you like your potato's a little crispier like I do. This recipe is do delicious, easy to make and the presentation is A+! This is a 10star recipe in my opinion!
These potatoes are so good! I make these often, in fact I am making them with dinner tonight. The second time I made this I didn't have any Parmesan cheese on hand, so I grated up some swiss on top and it was equally delicious.
YUM! YUM! YUM! I looooved these potatoes! I did microwave my quartered taters first (under a wet paper towel) for a few minutes, just to make sure that they cooked all the way through in the oven without getting dry. One issue I always have with roasted potatoes is the dryness, but these were perfect. These would also be great made with turnip greens instead of spinach. Thanks!
Sooo good! I multiplied this recipe and it took longer than expected... I think you have to make sure you have ample surface area in your dish for the potatoes to spread out. But it still turned out fab. thank you!
FANTASTIC potatoe receipe... not to mention the lovely spinach for that added nutritional value. My husband and I tried this with regular russet potatoes since I was out of red, and I cut them into sections which resembled the size of quartered red potatoes. No issues at all with the substitution. I think it's the garlic infused butter which really makes this receipe. Husband tried it with olive oil at serving, I tried it with cheese... think I'll go the olive oil in the future. Excellent receipe, thank you so much for submitting it!
This is such a good side dish! I made it the first time for a dinner party/pot luck and there was not a shred of it left. I did manage to get a spoonful before it was all gone and promptly made it again for my family the next night. It was a huge hit. Now that I can find spinach again, it's on tap tonight for dinner.
these potatoes were wonderful. so moist and flavourful. and very easy to make. i used them to accompany salmon and they were a big hit. i'll definately make these again.
I did not have high expectations for this recipe. However, my 16 year old son and 6 year old gobbled it up! I thought it was ok. But the kid factor knocked it up to 5 stars!
I would replace the butter with olive oil and at the point the potatoes are tossed with the spinach leaves, I would top with Romano, Parmesan or any combination of Italian cheeses.
This was truly delicious! I used two regular red potatoes, and fresh rosemary, and put in about 2 cups of spinach. I loved that the spinach absorbed the garlic and rosemary flavour.
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.
Very good. I use more spinach than called for since a cup really ends up being little after it wilts. Good to serve with grilled foods.
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.
Great Recipe!!! I will definately make this one again... and again.. I sprinkled the parmesan over the potatoes at the end.. For some reason it took a while for the potatoes to be cooked 45 mins.. it's probably my stove! Thanks so much for submitting this!!!!
I think this recipe is a fabulous idea! You can have your "fries" and eat your veggies too. It's a perfect side to sloppy joes or burgers. I didn't have fresh rosemary, so I used 1 tsp. dried and crushed. We don't shy away from spinach in this house, so I used 3 cups. Next time I'll probably add even more!
Excellent and quick recipe. I made them in a round pan, and added more spinach. I could also see adding bits of bacon to this in the future.
These potatoes were good but roasting them at 400 didnt make them crispy enough for my taste. I added additional garlic, spinach and used margarine instead of butter. I added parmesan cheese at the end.
I thought this tasted pretty good. I had a mix of red and russet potatoes and just used both. I couldn't taste the difference. They varied in size and I cut them into about 1 1/2 inche sized pieces. I also used whipped dairy butter to lesson the saturated fat. To save dishes I just microwaved the butter and mixed in the garlic and rosemary. I didn't have fresh and just used a scant teaspoon of dry. I got busy and they baked about an hour and seemed perfectly baked. I also added 2 cups of packed spinach, and probably could have added more, as it wilts down to not very much. The only thing was I thought it was missing seasoning or seemed a bit dry. I added about another 1-2 tsp of butter when done to help with the dryness. Otherwise, good side dish. Thank you
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.
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.
So simple and so good. I've never been a huge fan of rosemary but decided to give this recipe a try and it was amazing and smelled so good in the oven. I used medium/large red potatoes so the cooking time was extended.
Followed recipe exactly except used 1 large baking potato and 1 large sweet potato. I thought this was excellent and easy! Accompanied Chicken Marsala very well!! The only thing I might do is decrease the butter.
Excellent potato dish Lisa! I used butter gold potatoes skin-on and kosher salt. I could have used twice as much spinach though as this all wilted down so I would double the spinach next time. I only used half the rosemary at hubby's request, but I would have loved all of it. I did used dried spices in the jar and prechopped garlic. I had to roast these about 15 minutes longer though as the potatoes weren't quite done and the spinach took about 5 minutes to get wilty, so the dish took longer than I expected, but it was so delicious that the wait was ok. This was so amazing it's a diet buster for sure. I really wanted a second serving it was so tasty. Thanks for the fabulous recipe for veggies Lisa!
I made this as part of our special Valentine's Day dinner. Wow! They were great. I followed the recipe exactly and served it with the "Roasted Rack of Lamb" recipe found on this site. Although it was perfect with the lamb I am going to try it with other meats as well.
These were awesome! I made exactly as recipe reads. Great flavor and a nice way to get the kids to eat some spinach. Thanks!
I really liked these! The flavor was subtle and delicious. I would definitely recommend doubling the butter mixture though. I had to add some extra oil so it would cover all the potatoes. I'll probably up the rosemary next time too. Overall though, easy and delicious!
This was pretty good. I think it need a few less potatoes in the recipe but otherwise my guests liked it. Not much more to add than that.
Turned out great! I took advice from reviews, and sauteed potatoes, garlic, and spinach (I used frozen), and then cooked for 15 minutes covered, and 15 minutes uncovered.
I love potatoes. I love spinach. I love butter. What is not to love about this recipe? This dish turned out really well. Don’t overcook the spinach.
very good. perfect light summer fare. added more garlic (my weakness, i love it). not to mention that it looks quite elegant when served. enjoyed it, thanks!
Used 1/2 yams and 1/2 red potatoes, left the garlic out and used olive oil instead of butter. These were very yummy!
Very nice recipe for potatoes. I use olive oil in place of butter. I'm sure it taste great either way!
Excellent. Followed the recipe and it turned out great looking as well as delicious. This is a great side dish for baked chicken, and I love that my kids ate "green" stuff without complaining.
Very Very Very good!! I did however make some changes/ additions to the dish. I used kale instead of spinach and I boiled the kale in 2 ounces of low sodium chicken broth and I added to the potatoes in the end like the spinach. I also added chopped onions. This dish is versatile and I will def do again!
I only had Yukon Gold potatoes, so I used them in this recipe. The only other alterations I made were to follow other reviewer's suggestions to sauté rosemary, garlic, potatoes and butter in a saucepan prior to placing them in the oven. I added 3 cups of fresh spinach as others reported 1 cup wilted down to near nothing. It was a very good side dish that we had with Sweet Hot Mustard Chicken Thighs also from this site.
These were excellent! I did not have the spinach, but they still turned out awesome! My son requested I make more for the following night's dinner! Big hit at my house!
Rosemary adds flavor but had to add more salt and I am not a salt person. Probably do this again and add more herbs.
I made this dish with Yukon Gold Potatoes (all I had available), and since it was for a 4th of July party, I increased the serving size to 6. Other than that, the only thing I did different was cook the potatoes in a glass baking dish because I don't have any ceramic dishes. This recipe came out great! One thing I did notice was, by tripling the recipe, the end result was a little oily. I would recommend using a little less butter if making great quantities of this recipe.
This was great! Took it to a dinner party and everyone wanted the recipe. Make sure to use the amount of spinach called for. I used too little and would have been better with more.
THIS WAS PERFECT!!! I added a cup of brussel sprouts.....but this will be fav in my recipe box!!
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.
These are excellent and easy to make! I've taken them several places and served them at home many times. They are always a big hit!
This was great, I'd give it 5 stars except my spinach got pretty dry. Maybe I should've drizzled with some olive oil?
I've got one word for you - yum. I make this recipe all the time now. Thanks for sharing such a simple, but flavorful side dish.
As other suggested we doubled the amount of spinach and would use even more next time - and there will be a next time for sure. This was served with Filet Mignon With Mushroom-Wine Sauce for a romantic Valentines dinner. Delicious!
Fantastic recipe, and so simple. I used baby Yukon Gold potatoes and they were so sweet and creamy. I do agree that you need more spinach. I doubled the amount.
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!
Roasting red potatoes and fresh rosemary in the oven is a regular meal in our household. However I've never thought of tossing fresh spinach in with them once done. What a great addition and you get your vegetables and potatoes all in one. Not to mention how easy it was to make. I did use a bit of olive oil along with the butter. Rosemary from the garden...oh my! Thanks Lisa a great recipe.
So easy and tasty. I melted the butter in the microwave with the chopped garlic and subbed fresh parsley because I didn't have the rosemary. I served this with Golden Baked Chicken and Cheesy Baked Cauliflower, also from this site. The other recipe called for a 375 degree oven so I cut the potatoes a little smaller and that worked fine. Very nice recipe to use up some random items. Will make often
This was INCREDIBLE!! We will double (or triple) the spinich next time, but the best recipe we have tried in a long time! It is healthy and Weight Watchers friendly as well :)
Really good.. I should have cooked it a little longer though. I felt my potatoes were just slightly a little hard.
I tasted these potatoes just before I put in the spinach and they were GREAT. But, after adding the spinach and returning to oven, they came out very soggy. I did add extra spinach as others suggested. I WILL make these again, but I will not add spinach.
I thought spinach and baked potatoes together sounded a bit stange but both my wife and I loved this one. I didn't have red potatoes on hand so I used Idaho russet potatoes instead. Ya gotta try this one.... I think you'll be surprised!
This was amazing! My hubby and kids (who aren't huge spinach fans) loved this. Definitely a keeper!
I really liked this, but I made quite a few changes. I put 2 extra cloves of garlic, because I just think there's no such thing as too much. I also used regular potatoes, it's what I had. I cut them small to cook faster. I don't like rosemary so I used dried oregano instead, same amount. Delicious!
Love it! We eat this all the time at our house! If I'm in a hurry I will put a bit of olive oil on the skillet and fry them for about 10-15 min. covered, with the same ingredients. Great!
These potatoes are absolutely WONDERFUL! The spinach makes this dish go over the top. My husband's words after our meal was "This is was the best meal ever!" :) Thanks for the recipe!! Loved it and will make this again!! Next time I will cut the butter in half and substitute for olive oil to make it a bit healthier. YUM YUM
This dish was soo easy and it looked beautiful!!! I added a little more butter and it came out delicious!!!! I will make this one again!!
Excellent dish! I love the addition of spinach. I parboiled the potatoes to speed up cooking time and also sauteed them briefly with butter, garlic, Italian seasoning and herbs before transferring to ceramic dish in oven. Topped with grated cheese, the dish was beautiful and delicious.
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.
I will definitely spray the pan first next time as the potatoes got stuck. They were very nicely roasted and crispy. I used double the spinach and it still could use more because it welts away to nothing. The taste wasn't as fabulous as I expected. I probably won't make this again.
This got rave reviews at our house, even with the picky kids! I add the garlic and rosemary for the last 15 minutes of cooking only, to avoid scorched, brown garlic bits.
Great! I had to double the butter. Best to mix in bowl and then put in casserole dish.
Wonderful recipe! The first time, I made it according to the recipe and absolutely loved it. But I have to watch my cholesterol, so the second time I made it with olive oil instead of butter. It was still wonderful. (But what can be as good as butter, really?)
This looks and tastes great. I didn't have rosemary so I substituted with oregano. I used lots of spinach which was recommended and the next time I'll used more garlic. This will be done many times again in my house.
Was really good. Will be making a bit more of the butter sauce though the next time as by the time I added the spinach most of it had cook off.
EXCELLENT! I used this recipe more as a starting point, and went with it... I used baby yukon gold potatoes, that I halved, and also added some crushed pepper flakes, dried, minced onion, more garlic than called for (I just did larger pieces of it) and some parm cheese. Oh, and I opted to use evoo instead of butter (just eyeballed it). I really loved the idea of adding the spinach...it worked really well in this. I will def be making this again! Thanks for sharing. :)
These were ok. They made a LOT more than 2 servings, more like 6 servings. I tripled the amount of the butter sauce, and I thought they still needed more sauce. Next time I may cut them into very small pieces and use more sauce. Overall ok, not my favorite recipe for potatoes though.
Great recipe! Served with Pork Tenderloin and steamed green beans. The presentation was perfect!! The butter helps to crisp the potatoes better than cooking the whole time in olive oil.
