Best 8 Roasted Potatoes And Spinach Recipes

ROASTED POTATOES AND SPINACH

Steps:

• Preheat the oven to 400 degrees F.
• Toss the potatoes with the butter and mustard on a baking sheet until coated; season with salt and pepper. Roast, stirring once halfway through, until the potatoes are browned and tender, about 25 minutes. Stir in the spinach and garlic and continue to roast until the spinach is wilted, 1 to 2 minutes more. Adjust the seasoning with additional salt and pepper.
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ROASTED SWEET POTATOES AND WILTED SPINACH

Steps:

• Preheat an oven to 350 degrees F.
• In a mixing bowl, season potatoes with salt and pepper and toss with oil to coat. Place on a baking sheet and roast in the oven for 20 minutes. Remove briefly from oven and toss in onions, and return to oven to roast until potatoes are tender, approximately another 20 minutes. Transfer roasted potato mixture to a bowl. Drizzle honey over potatoes, add butter, mixing well, and then gently toss in spinach. The heat from the potatoes will wilt the spinach.

ROASTED ONIONS, POTATOES, AND SPINACH

Steps:

• Preheat oven to 400 degrees Farenheit.
• Lightly oil a large roasting pan.
• Mix oil and vinegar in a bowl, add garlic, salt, and pepper.
• Trim ends off onions, and cut into wedges from end to end.
• Cut potatoes in large wedges.
• Place potatoes and onions in bowl with dressing, toss well.
• Spread potatoes and onions in single layer in roasting pan, and sprinkle with water or vegetable broth.
• Roast 30 minutes, stirring only once or twice and adding more water or broth if needed.
• Add spinach, and cook for about 10 minutes more.
• Alternatively: Sautee spinach and top with potatoes and onions.

BUFFALO MEATLOAF WITH SPINACH AND ROASTED BABY POTATOES

Steps:

• Preheat oven to 375°F. Toss potatoes with 1 tablespoon oil in medium bowl. Place on 13x9-inch rimmed baking sheet or roasting pan. Sprinkle with salt. Roast 20 minutes.
• Meanwhile, heat 2 tablespoons oil in medium skillet over medium heat. Add mushrooms and onion; sauté until mushrooms are beginning to brown and onion is translucent, about 4 minutes. Remove from heat; mix in sage and thyme. Cool slightly.
• Mix buffalo, mushroom mixture, egg, 1/2 cup tomato sauce, panko, salt, and pepper in large bowl. Push potatoes to sides of baking sheet; shape buffalo mixture into 6x3-inch loaf in center of sheet. Roast 30 minutes. Combine 1/4 cup tomato sauce and red pepper in small bowl. Pour over top of meatloaf. Roast 20 minutes longer. Remove from oven; let rest while preparing spinach.
• Heat remaining 2 tablespoons oil and garlic in large pot over medium-high heat. Add spinach, and toss until wilted, about 3 minutes. Season to taste with salt. Slice meatloaf; serve potatoes and spinach alongside.
• *Available in the Asian foods section of some supermarkets and at Asian markets.

ROASTED CHICKEN WITH FRESH GARLIC AND SPINACH STUFFED UNDER THE SKIN AND WILD MUSHROOM MASHED POTATOES

Steps:

• Mix thoroughly and reserve for seasoning the chicken.
• Preheat oven to 340 degrees. Brown off the garlic lightly in olive oil and place to the side. Then saute your spinach quickly until starts to wilt. Remove from the flame and add to lightly browned garlic. Chill. Slide your fingers in between the skin and the breast meat of the chicken. Neatly slide your spinach and garlic mixture in between the skin and the breast meat. Truss your chicken and lightly sprinkle some of your herb mixture over the top of chicken and rub with olive oil. Bake in a pre-heated 340 degree oven for about 45 minutes.
• While the potatoes are still warm add your heated milk, butter, mushrooms, and demi-glace. Mix thoroughly until incorporated.

ROASTED SEA BASS WITH SWEET POTATOES, SPINACH, AND SALSA RUSTICA

Steps:

• Preheat oven to 425 degrees. Toss sweet potatoes, garlic, and shallot with 2 tablespoons oil. Spread evenly on a rimmed baking sheet and season with salt and pepper. Roast until tender, 25 to 30 minutes.
• Remove from oven. Drizzle spinach with oil and season with salt and pepper; scatter over sweet-potato mixture. Season fish with salt and pepper; place on top of spinach. Drizzle fish lightly with oil; roast until opaque and flaky, about 12 minutes. Stir together parsley, capers, remaining 3 tablespoons oil, and vinegar. Drizzle mixture over fish and vegetables; serve.

PAN-ROASTED CHICKEN WITH SPINACH AND SMASHED POTATOES

Steps:

• Preheat oven to 450 degrees. In a medium saucepan, bring potatoes to a boil in salted water and cook until tender when pierced with a knife, 15 minutes.
• Meanwhile, season chicken with salt, pepper, and thyme. In a large ovenproof skillet, heat 1 teaspoon olive oil over medium-high. Cook chicken, skin side down, until golden and crisp, 5 minutes. Flip, then add shallots; cook until chicken is browned, 5 minutes. Flip shallots, then transfer skillet to oven. Roast until chicken is cooked through, 15 minutes.
• Reserve 3/4 cup cooking water from potatoes. Drain potatoes and return to pan. Add 2 teaspoons oil, lemon zest, and reserved cooking water; season with salt and pepper and roughly mash.
• Transfer chicken and shallots to a platter and heat skillet over medium. Add remaining 1 teaspoon oil and garlic and stir until fragrant, 30 seconds. Gradually add spinach, and toss until wilted, 3 to 5 minutes. Season to taste with salt, pepper, and lemon juice. Serve chicken with shallots, potatoes, and spinach.

ROASTED CHICKEN WITH POTATOES AND SPINACH

Steps:

• Preheat oven to 450°F In a very large roasting pan, toss the potatoes, spinach and onion with the olive oil. Season with salt and pepper and spread in an even layer.
• Season the chicken breast with salt and pepper, sprinkle with the paprika and rosemary; set on top of the vegetables.
• Cover the pan with foil. Roast the chicken in upper third of oven for 20 minutes. Remove foil and roast for 30 minutes longer, until the chicken is cooked through and the vegetables are tender. Transfer the chicken to plates and spoon the vegetables alongside. Serve with lemon wedges.