Roasted Potatoes with Greens
Roasted red potatoes soak up a buttery garlic and rosemary infusion, creating golden, herb-scented bites with a tender interior. A quick toss with fresh spinach adds a bright, silky finish and a touch of earthiness. Roasted Potatoes with Greens is a warmly aromatic side ideal for weeknight dinners or pairing with roasted meats.
- Prep10 mins
- Cook35 mins
- Serves2
- DifficultyEasy
- 1
Heat the oven to 400 degrees F (200 degrees C). Arrange the potatoes in a single layer in a ceramic casserole dish.
- 2
Melt the butter in a skillet over medium heat. Add the garlic and cook until golden. Stir in the rosemary and cook until just fragrant. Pour the mixture over the potatoes and season with salt and black pepper.
- 3
Bake in the preheated oven, uncovered, until the potatoes are fork-tender, about 30 minutes. Take the dish out of the oven and toss in the spinach leaves. Return it to the oven and cook until the spinach is wilted, 1 to 2 minutes.
- Calories 274.36 kcal Moderate
- Protein 5.54 g Moderate
- Carbs 31.07 g Moderate
- Total Fat 14.25 g Moderate
- Saturated Fat 8.4 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 31.36 mg Moderate
- Sodium 216.8 mg Moderate
- Fiber 6.02 g Good Source
- Sugar 5.73 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 127.91 mg Low Source
- Iron 3.31 mg Moderate
- Potassium 448.97 mg Low Source
- Vitamin A 1105.06 mcg_rae Good Source
- Vitamin C 37.94 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Garlic 🧄