Roasted Fingerling Potatoes Tossed with Spinach


I think I’ve established by now that I’m a solid believer in Plated’s ability to send amazing meals in the mail, and it hasn’t failed me yet. Roasted fingerling potatoes tossed with spinach is a brilliant, easy and healthy combination for a side and is something I’ll definitely make again.

Prep was simple: wash then slice potatoes in half. Toss the potatoes and whole garlic in olive oil, salt and pepper – add rosemary on top – and bake at 350 for 30 minutes. Remove the rosemary then toss in a bowl with uncooked baby spinach for an easy side. Plated paired this with fontina stuffed chicken, but I think it would also be fantastic with steak! And probably cheese, because cheese makes everything tastier.

Fontina chicken and roasted fingerling potatoes tossed with spinach.

What are your favorite easy sides? Now that I’ve started cooking (thanks Plated!) I’m getting a little more bold with my recipe attempts. Would love for you to post me links to your favorite recipes!

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