For a deeper flavor, consider adding a pinch of red pepper flakes to the garlic-rosemary butter. Yukon Gold potatoes also work well in this recipe, offering a creamy texture. Feel free to experiment with different greens, such as kale or chard, for a variation on this dish. If using tougher greens like kale, you may need to add them earlier in the cooking process. Ensure the potatoes are arranged in a single layer for even roasting and browning. Adjust the amount of garlic and rosemary to suit your personal taste preferences. To prevent the potatoes from sticking, lightly grease the casserole dish before adding the potatoes.
Roasted Potatoes with Greens
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PREP TIME10 mins
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COOK TIME35 mins
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TOTAL TIME45 mins
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SERVING2 People
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VIEWS1.3K
Earthy roasted potatoes meet vibrant, fresh greens in this simple yet satisfying dish. Aromatic garlic and rosemary infused butter create a luscious sauce that coats every nook and cranny, while a final flourish of olive oil and sharp cheese elevates the flavors to new heights.
Ingridients
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Nutrition
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Carbohydrate73 g
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Cholesterol31 mg
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Fiber6 g
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Protein7 g
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Saturated Fat7 g
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Sodium111 mg
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Sugar6 g
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Fat12 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat your oven to 400°F (200°C). Arrange the quartered potatoes in a single layer in a ceramic casserole dish. (5 minutes)
02 Step
Recipe View 5 mins In a skillet over medium heat, melt the butter. Add the minced garlic and cook until it turns a beautiful golden hue, releasing its fragrant aroma. Stir in the chopped fresh rosemary and cook until just fragrant, being careful not to burn the garlic. (5 minutes)
03 Step
Recipe View 2 mins Pour the garlic-rosemary butter evenly over the potatoes. Season generously with sea salt and freshly ground black pepper to taste. Ensure the potatoes are well coated. (2 minutes)
04 Step
Recipe View 30 mins Place the casserole dish in the preheated oven and roast, uncovered, until the potatoes are fork-tender and slightly browned, approximately 30 minutes. Check for doneness by piercing a potato with a fork; it should offer little resistance.
05 Step
Recipe View 2 mins Remove the dish from the oven. Gently toss in the fresh spinach leaves, allowing them to mingle with the hot potatoes and fragrant butter. Return the dish to the oven. (2 minutes)
06 Step
Recipe View 2 mins Cook until the spinach leaves have wilted slightly, usually just 1 to 2 minutes. Keep a close eye to prevent overcooking. (2 minutes)
07 Step
Recipe View Remove from the oven and transfer the roasted potatoes and wilted spinach to a serving dish. If desired, drizzle with extra virgin olive oil and garnish with shredded Parmesan or Pecorino cheese for an extra layer of flavor. Serve immediately and enjoy!
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Nettie Rempel
Oct 12, 2024I didn't have fresh rosemary, so I used dried. It was still good, but I'll definitely try it with fresh next time.
Hollis Johns
Aug 16, 2024The rosemary butter is amazing! I'll be using that on other vegetables too.
Sarai Labadie
Apr 16, 2024I used sweet potatoes instead of red potatoes and it was a fantastic variation!
Bennie Hermann
May 29, 2023My kids loved this! I used baby kale instead of spinach, and it worked great.
Kaitlin Koepp
Apr 4, 2023Simple, flavorful, and a great way to get some greens in!
Violet Miller
Mar 3, 2023This was so easy and delicious! I added a pinch of red pepper flakes for a little heat.
Stevie Rice
Sep 24, 2022Instead of roasting, I air-fried the potatoes and tossed them with the garlic butter and spinach at the end. Super quick and tasty!