Roasted Potatoes And Spinach Recipes

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.

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.

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 POTATOES WITH GREENS

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.

SPINACH POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• Melt the butter in a skillet over medium heat, and saute the onion and pancetta until onion is tender and pancetta is cooked through.
• Alternately layer the potato slices, salt and pepper, pancetta and onion mixture, spinach, and cheese in the prepared baking dish. Pour the heavy cream over all.
• Cover, and bake 1 hour in the preheated oven. Uncover, and continue baking 30 minutes, until bubbly and lightly browned.

SPINACH POTATOES

Steps:

• In a bowl, combine the potatoes, sour cream, butter, sugar, salt and pepper. Add the spinach, chives and dill. Spoon into a greased 2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 400° for 20 minutes or until heated through.

CHEDDAR & SPINACH TWICE-BAKED POTATOES

Steps:

• Preheat oven to 375°. Scrub potatoes; pierce several times with a fork. Place in a foil-lined 15x10x1-in. baking pan; bake 60-70 minutes or until tender., When cool enough to handle, cut each potato lengthwise in half. Scoop out pulp, leaving 1/4-in.-thick shells. In a large bowl, mash pulp with milk and butter, adding spinach, Monterey Jack cheese, 1/4 cup cheddar cheese, onion, salt and pepper., Spoon into potato shells; return to baking pan. Sprinkle with remaining cheddar cheese. Bake 20-25 minutes or until heated through and cheese is melted.

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 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.