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A platter of roasted red potatoes mixed with fresh spinach leaves, seasoned with black pepper and herbs, served on a white dish.

Garlic Butter Potatoes and Spinach Recipe

Warm, roasted baby potatoes tossed with fresh spinach, garlic butter, and simple seasonings.
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Course: Side Dish
Cuisine: American
Keyword: potatoes, roasted potatoes, spinach, vegan, vegetarian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 130kcal
Author: Holly Gray

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.

Nutrition

Calories: 130kcal | Carbohydrates: 29g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 196mg | Potassium: 878mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1432IU | Vitamin C: 19mg | Calcium: 42mg | Iron: 2mg
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