Garlic Butter Potatoes and Spinach is a warm, flavorful side dish made with roasted baby potatoes, fresh spinach, and simple seasonings.
Serve with BBQ Seitan Brisket or with Brown Sugar Tempeh Bacon as part of a hearty breakfast-for-dinner spread.
Easy Potato Side Dish
I like this recipe because it keeps things simple but still feels like more than just your average roasted potatoes. The garlic butter melts into each piece, giving them a rich, savory flavor, while the fresh spinach stirred in at the end wilts just enough to stay bright and tender.
It comes together easily with a handful of ingredients you likely already have. The flavors are warm and satisfying, and the spinach adds a pop of freshness that makes the whole dish feel complete. Perfect for weeknights or casual dinners with friends.
Ingredients for Garlic Butter Potatoes and Spinach
You will need the following:
- Baby Red Potatoes – Look for small, firm potatoes. Cutting them into bite-size pieces helps them cook evenly and roast faster. Baby gold or fingerling potatoes also work well here.
- Butter – Melted to coat the potatoes before roasting and to give them a rich, garlicky flavor.
- Garlic Powder – Adds just enough savory depth without the risk of burning like fresh garlic.
- Kosher Salt + Ground Black Pepper – A light seasoning to balance the richness of the butter.
- Baby Spinach – Tossed in at the end so it wilts gently from the heat of the potatoes. If substituting mature spinach, remove any thick stems and chop the leaves into smaller pieces before adding them.
How to Make Garlic Butter Potatoes and Spinach
STEP ONE: Prep the Oven and Potatoes. Preheat the oven to 400°F and line a baking sheet with parchment paper. Place the cut potatoes in a large bowl.
STEP TWO: Season the Potatoes. Drizzle the melted butter over the potatoes and toss to coat. Sprinkle with garlic powder, salt, and pepper, then toss again to evenly distribute the seasonings.
STEP THREE: Roast. Spread the seasoned potatoes in a single layer on the prepared baking sheet. Roast for 20 minutes, turning halfway through, until tender and lightly golden.
STEP FOUR: Add the Spinach. Transfer the hot roasted potatoes back to the bowl and immediately stir in the spinach. The residual heat from the potatoes will gently wilt the spinach.
STEP FIVE: Serve. Adjust seasoning to taste and serve warm.
Make It Vegan 🌱
Use a plant-based butter to keep the dish fully vegan — the flavor and texture will still work beautifully.
Storage and Reheating
- Store leftovers in an airtight container in the refrigerator. Reheat in the oven or in a skillet over medium heat to maintain the best texture.
More Potato Recipes You’ll Love
- Lemon Roasted Potatoes
- Garlic and Chive Mashed Potatoes
- Twice-Baked Baby Red Potatoes
- Italian Roasted Potatoes
- Roasted Dill Potatoes
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Garlic Butter Potatoes and Spinach Recipe
Ingredients
- 1 1/2 pounds baby red potatoes halved or quartered into bite-size pieces
- 2 tablespoons butter melted
- 1 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 cups baby spinach leaves packed
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper. Place the cut potatoes in a large bowl.
- Drizzle the melted butter over the potatoes and toss to coat. Sprinkle with garlic powder, salt, and pepper, then toss again to evenly distribute the seasonings.
- Spread the seasoned potatoes in a single layer on the prepared baking sheet. Roast for 20 minutes, turning halfway through, until tender and lightly golden.
- Transfer the hot roasted potatoes back to the bowl and immediately stir in the spinach. The residual heat from the potatoes will gently wilt the spinach.
- Adjust seasoning to taste and serve warm.
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