Thursday, March 21, 2013

Roasted Potatoes with Spinach (Low-FODMAP)

roasted potato medley with spinach, purple, red, yellow potatoes, rosemary

I can tolerate potatoes. I can tolerate spinach. It seems only natural to combine the two. Vegetables and potatoes in one. It couldn't be easier or tastier! It's the perfect side dish for my IBS.

sunrise medley potatoes, purple, red, yellow

Most of the time I make this dish with red potatoes, but lately I've been using a medley of purple, red and yellow potatoes. Those purple potatoes are so nutritious! The more color in your food, the better it is for you. Just roast the potatoes up in some olive oil and rosemary and then stir in the spinach at the end. What else can I say except that they are delicious!

                                                                                                                                               print recipe
Roasted Potatoes with Spinach
serves 4
roasted potato medley with spinach, purple, red, yellow potatoes, rosemary


1 1/2 pounds red potatoes or potato medley, quartered
1/4 cup olive oil
1 teaspoon dried rosemary, crushed
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
4 cups fresh baby spinach


  1. Preheat oven to 400 degrees F. Grease a large baking dish or cookie sheet.
  2. In a large bowl, toss together the potatoes, olive oil, rosemary, salt and pepper.
  3. Spread potatoes out on the baking dish or cookie sheet. Bake uncovered for about 30 minutes, or until tender.
  4. Remove potatoes from oven and stir in the spinach. Return to oven for 1 to 2 minutes more, or until spinach is wilted.

1 comment:

  1. Mmm, these are delicious. I reduce the olive oil down to 1/16-1/8 of a cup but it still tastes amazing. Simple and easy to make.