Roasted Potato Spinach And Parmesan Salad Recipes

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ROASTED POTATOES AND SPINACH



Roasted Potatoes and Spinach image

Crispy potatoes meet garlicky spinach for the perfect side dish.

Provided by Food Network

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 6

1 pound small red-skinned potatoes, quartered
4 tablespoons unsalted butter, melted
1 tablespoon grainy mustard
Kosher salt and freshly ground black pepper
One 5-ounce container baby spinach
2 cloves garlic, finely chopped

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.
  • Copyright 2016 Television Food Network, G.P. All rights reserved

ROASTED POTATOES WITH GREENS



Roasted Potatoes with Greens image

Roasted potatoes mingle with fresh spinach in a sauce of garlic, butter, sea salt and fresh rosemary. Finish with a drizzle of olive oil and/or a good shredded hard cheese like Parmesan or Pecorino if you like.

Provided by Lisa Nichols

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 40m

Yield 2

Number Of Ingredients 6

6 small red potatoes, quartered
2 tablespoons butter
2 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
sea salt and ground black pepper to taste
1 cup fresh spinach leaves

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place the potatoes in a single layer in a ceramic casserole dish. Melt the butter in a skillet over medium heat. Add garlic, and cook until golden. Stir in the rosemary, and cook just until fragrant. Pour over the potatoes in the dish. Season with sea salt and pepper.
  • Roast uncovered for about 30 minutes in the preheated oven, until the potatoes are fork tender. Remove from the oven, and toss with the spinach leaves. Return to the oven for 1 to 2 minutes, until the spinach has wilted.

Nutrition Facts : Calories 419.1 calories, Carbohydrate 73.2 g, Cholesterol 30.5 mg, Fat 12 g, Fiber 5.5 g, Protein 7.3 g, SaturatedFat 7.4 g, Sodium 110.9 mg, Sugar 5.7 g

ROASTED POTATO SPINACH AND PARMESAN SALAD



Roasted Potato Spinach and Parmesan Salad image

This salad combines roasted lemon potatoes with baby spinach and a light dressing. You can use leftover potatoes or follow the instructions here to make them. From "Redbook" magazine.

Provided by threeovens

Categories     Spinach

Time 55m

Yield 6 serving(s)

Number Of Ingredients 10

2 lbs yukon gold potatoes, cut into 3/4 inch wedges
2 1/2 tablespoons olive oil
3/4 teaspoon dried rosemary, crumbled
salt and freshly ground black pepper
1/2 cup light mayonnaise
1 teaspoon lemon zest, grated
1 1/2 tablespoons water
1 garlic clove, crushed
6 cups Baby Spinach
1/2 cup parmesan cheese, shaved

Steps:

  • Preheat oven to 450 degrees F.
  • On a large baking sheet, toss together potatoes, oil, rosemary, and 3/4 teaspoon salt.
  • Roast until potatoes are tender and golden, tossing once or twice, about 40 minutes; cool.
  • In a large salad bowl, whisk together mayonnaise, lemon zest, lemon juice, water and garlic.
  • Add potatoes, spinach, and Parmesan cheese; toss.
  • Season with freshly ground black pepper.

Nutrition Facts : Calories 292.4, Fat 14.9, SaturatedFat 3.3, Cholesterol 14.3, Sodium 316.9, Carbohydrate 33.9, Fiber 3.5, Sugar 2.4, Protein 7.1

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