Fresh spinach and roasted potatoes are combined in a butter, garlic, sea salt, and rosemary sauce. If desired, finish with a drizzle of extra virgin olive oil and/or some finely grated hard cheese, such as Parmesan or Pecorino.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 6 small red 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
Instructions
- 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.
Nutrition Facts
| Calories | 419 kcal |
| Carbohydrate | 73 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 6 g |
| Protein | 7 g |
| Saturated Fat | 7 g |
| Sodium | 111 mg |
| Sugars | 6 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I sauted some peppers and added to recipe. This was amazing
Delicious! I had Yukon gold potatoes which I cut into quarters and left the peels on. I used slightly more butter and a lot more spinach. I also tossed in blue cheese crumbles with the spinach. It was great. Maybe some crumbled bacon next time with the cheese and greens.
Omg I loved this recipe and will be making it over and over. I did sautee the garlic with onions first then added rosemary and the potatoes. Then I tossed it in the dish and baked it. So yummy and my house smells wonderfulllllllll!!!!!
Delicious!!
This can also be a complete meal. I added cut up smoked sausage, grape tomatoes and some cayenne pepper. We aren’t fans of rosemary so I used herbs de Provence. Inexpensive meal and very easy!
Would double the potato’s if your planning to bring to a dinner party or to someones house because it only serves for like 3 people .
Easy and very good!
Very good, added a little cayenne pepper as one suggestion. Very good, thank you for the recipe.
Good. Nice way to ramp up veg intake. Might play with seasonings to mix it up a bit.
This was delicious! I only had Yukon golds on hand.
This was an easy recipe to make. The prep took little time. I did not change a thing. Will be making again soon.
This came out very good. I used small red potatoes and it came out nice and crispy on the outside and soft on the inside, and flavorful! I had to substitute dried rosemary (1/3 of the amount of fresh) and used cooked frozen leaf spinach on top, since I had it leftover. I’m sure it would be even better with fresh. I will definitely make this again!
Easy to make and my husband loved it. And he is picky!!!
Easy to make and my husband loved it. And he is picky!!!
This is way I normally roast new potatoes, but the addition of spinach is genius! I added much more garlic and some ranch dressing powder at start and it was great.
Love it! delicious.
Big hit! Everyone loves these potatoes!
All went well, but wish the spinach looked a bit spiffier at the end. But it tasted very good. Will use the recipe again though.
Excellent! For something so easy to make this was delicious. Did sauté the potatoes a little first with the rosemary, garlic and butter. Added some chopped onion and some fresh mushrooms to the sauté as well. Really good side dish and will be making it again.
Loved this recipe! Reminded me of my Nana’s roasted potatoes. Added a some drops of Tabasco sauce to the cooked garlic, oil and rosemary step to add some zip. Also I didn’t have small red potatoes and so substituted pealed, sliced small, russet potatoes which worked out fine (this is what my Nana used in her recipe at any rate). I also added much more that 1 cup of Spinach. It looked overly green at first, but withered down nicely to a crunchy addition to the toasted garlic potatoes!
Definitely make again! Just need to add more spinach next time. Served with meatballs and spaghetti sauce.