Roast Potatoes with Greens

    40 min

    Roast potatoes served with fresh spinach in a sauce of garlic, butter, sea salt and fresh rosemary. You can use a variety of greens for this dish - rocket or chard would work just as well. Finish with a drizzle of olive oil and/or a good grated hard cheese like Parmesan or Pecorino Romano if you like.

    349 people made this

    Serves: 2 

    • 6 potatoes, quartered
    • 25g butter
    • 2 cloves garlic, minced
    • 1 tablespoon chopped fresh rosemary
    • sea salt and freshly ground black pepper to taste
    • 50g fresh spinach leaves

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

    1. Preheat the oven to 200 C / Gas mark 7.
    2. Place the potatoes in a single layer in a baking dish. Melt the butter in a frying pan over medium heat. Add garlic, and cook until just 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 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.

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    Reviews & ratings
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    Reviews in English (285)


    Very simple and yummy! I added carrots and parsnip as well  -  13 Apr 2015


    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)


    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)