Roasted Potatoes with Greens

4.6
(431)
303 Reviews
40 Photos

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.

Submitted by Lisa Nichols
Updated on April 2, 2019
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
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Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
Servings:
2
Yield:
2 servings
Jump to Nutrition Facts

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

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. 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.

  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.

Nutrition Facts (per serving)

419 Calories
12g Fat
73g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 419
% Daily Value *
Total Fat 12g 15%
Saturated Fat 7g 37%
Cholesterol 31mg 10%
Sodium 111mg 5%
Total Carbohydrate 73g 27%
Dietary Fiber 6g 20%
Total Sugars 6g
Protein 7g 15%
Vitamin C 48mg 53%
Calcium 43mg 3%
Iron 2mg 9%
Potassium 1401mg 30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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