Ingredients for Rosemary Roasted Spinach Garlic Potatoes
- 2 lbs Red Potatoes
- 4-6 cups Water
- 2 cloves minced Garlic
- 2 tablespoons Extra Virgin Olive Oil
- 2 tablespoons chopped Fresh Rosemary
- 1 teaspoon Coarse Sea Salt
- ½ teaspoon Fresh Coarse Ground Black Pepper
- 5 oz (140g) Fresh Spinach Leaves
- Flaked Sea Salt (for sprinkling)
- 2 tablespoons grated Parmesan Cheese (optional)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Rosemary Roasted Spinach Garlic Potatoes? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Rosemary Roasted Spinach Garlic Potatoes
- Preheat oven to 350°F (175°C).
- Wash and cut 2 lbs potatoes into 1-inch cubes.
- Bring 4-6 cups of water to a boil in a large saucepan.
- Add the potatoes and boil for 6-8 minutes, until slightly tender but not falling apart.
- Drain the potatoes and return them to the saucepan.
- Drizzle with 2 tablespoons of olive oil and toss gently to coat.
- Add 2 cloves minced garlic, 2 tablespoons chopped fresh rosemary, 1 teaspoon salt, and ½ teaspoon black pepper. Toss to coat evenly.
- Spread the potatoes in a single layer in a shallow baking dish or pan.
- Roast, uncovered, for 10 minutes.
- Turn the potatoes and roast for an additional 10-15 minutes, or until golden brown and tender.
- Remove from the oven and gently stir in 5 oz (140g) fresh spinach.
- Return to the oven for 1-2 minutes, or until the spinach has wilted.
- Sprinkle with flaked sea salt and 2 tablespoons grated Parmesan cheese (optional).
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
6g
Fat
4g
Carbs
8g