Rosemary Roasted Spinach & Garlic Potatoes Recipe

Name: Rosemary Roasted Spinach & Garlic Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 lb red potatoes (halved or quartered depending on size); 4 -6 cups water; 1 garlic clove, crushed; 2/3 tablespoon extra virgin olive oil; 1 tablespoon fresh rosemary, finely chopped; 1/4 teaspoon coarse sea salt; 1/4 teaspoon fresh coarse ground black pepper; 1 cup fresh spinach leaves, chopped; 1/2 teaspoon flaked sea salt; 1 teaspoon freshly grated parmesan cheese

Servings: persons

2/3 lb red potatoes (halved or quartered depending on size)
4 -6 cups water
1 garlic clove, crushed
2/3 tablespoon extra virgin olive oil
1 tablespoon fresh rosemary, finely chopped
1/4 teaspoon coarse sea salt
1/4 teaspoon fresh coarse ground black pepper
1 cup fresh spinach leaves, chopped
1/2 teaspoon flaked sea salt
1 teaspoon freshly grated parmesan cheese

1
Preheat oven to 350u00b0F.
2
Bring 4-6 c water to a boil in large saucepan. Add potatoes & boil 6-8 minutes.
3
Remove from heat & drain.
4
Drizzle with oil and toss. Sprinkle with garlic, rosemary, salt and pepper and toss to coat.
5
Place potatoes in single layer in shallow baking dish or pan. (I line mine with foil & spray with olive oil cooking spray for mess-free cooking!)
6
Roast, uncovered, 10 minutes. Turn & roast 10-15 minutes more until browned and tender throughout.
7
Remove from oven. Toss with spinach & return to oven 1-2 minutes until spinach has wilted.
8
Sprinkle with flaked sea salt & parmesan, and serve.

130

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2/3 lb red potatoes (halved or quartered depending on size), 4 -6 cups water, 1 garlic clove, crushed, 2/3 tablespoon extra virgin olive oil, and more.

Yes, Rosemary Roasted Spinach & Garlic Potatoes falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rosemary Roasted Spinach & Garlic Potatoes

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