Roasted Potatoes with Spinach Recipe
Description
This Roasted Potatoes with Spinach recipe is a simple, nutritious, and flavorful dish that can be served as a side or a light meal. The crispy, golden potatoes are seasoned with garlic, herbs, and olive oil, then tossed with tender, sautéed spinach for a delicious balance of textures and flavors. It’s a great way to incorporate more greens into your diet while enjoying the comforting taste of roasted potatoes.
Ingredients
For the Roasted Potatoes:
1.5 lbs (680g) baby potatoes (or Yukon Gold, red potatoes)
2 tbsp olive oil
1 tsp garlic powder
½ tsp paprika (optional, for color and mild smokiness)
½ tsp dried oregano or thyme
Salt and black pepper to taste
For the Spinach:
1 tbsp olive oil or butter
2 cloves garlic, minced
4 cups fresh spinach (about 6 oz or 170g)
½ tsp salt
¼ tsp black pepper
½ tsp lemon juice (optional, for added brightness)
Instructions
1. Prepare and Roast the Potatoes:
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
Wash and cut the potatoes into bite-sized pieces (halved or quartered, depending on size).
In a large bowl, toss the potatoes with olive oil, garlic powder, paprika, oregano, salt, and black pepper until evenly coated.
Spread the potatoes in a single layer on the baking sheet, ensuring they have space to crisp up.
Roast for 25–30 minutes, flipping halfway through, until golden brown and crispy on the edges.
2. Sauté the Spinach:
Heat 1 tbsp olive oil or olive oil in a large skillet over medium heat.
Add minced garlic and sauté for 30 seconds until fragrant.
Add the fresh spinach and cook for 2–3 minutes, stirring occasionally, until wilted.
Season with salt, black pepper, and lemon juice if using.
3. Combine and Serve:
Once the potatoes are roasted, transfer them to the skillet with the spinach.
Gently toss everything together to combine the flavors.
Serve warm as a side dish or light meal.
Nutritional Information (Per Serving, Approx. 1 Cup)
(Based on 4 servings)
Calories: 180
Carbohydrates: 26g
Protein: 4g
Fat: 7g
Fiber: 4g
Sugar: 2g
Sodium: 300mg (varies by seasoning)
Note: Nutritional values may vary based on portion size and ingredients used.
Time Breakdown
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Frequently Asked Questions (FAQ)
1. Can I use frozen spinach instead of fresh?
Yes, but thaw it first and squeeze out excess water before sautéing.
2. What type of potatoes work best?
Baby potatoes, Yukon Gold, or red potatoes are great choices because they roast well and develop a crispy exte
rior.
3. How do I make the potatoes extra crispy?
Make sure the potatoes are completely