Name: Oven‑Roasted Potatoes with Spinach and Mushrooms
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Vegetarian
Ingredients: 4 cups potatoes, diced; 3 cups fresh spinach; 2 cups mushrooms, sliced; 3 tbsp olive oil, divided; 2 garlic cloves, minced; 1 tsp salt; 1/2 tsp black pepper; 1 tsp optional herbs (thyme or rosemary); 2 tbsp grated Parmesan (optional)

I adore this Oven‑Roasted Potatoes with Spinach and Mushrooms recipe from Two Spoons because it turns simple vegetables into a comforting, flavor‑packed side (or even a main). The roasted potatoes get crispy and golden while the mushrooms and spinach add earthiness and freshness.

Why You’ll Love This Recipe

I love this recipe because it’s easy to make, uses everyday ingredients, and delivers big flavor without much fuss. The potatoes roast up with a satisfying crisp while the mushrooms and spinach stay tender. It’s versatile enough for weeknight dinners or serving to guests, and it warms me up on cooler days.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• Potatoes, diced
• Fresh spinach
• Mushrooms, sliced
• Olive oil
• Garlic, minced
• Salt
• Black pepper
• Optional herbs (such as thyme or rosemary)
• Optional grated Parmesan

Directions

Preheat my oven to a high roasting temperature so the potatoes crisp nicely.
Toss the diced potatoes with olive oil, salt, pepper, and herbs on a baking sheet. Spread in a single layer.
Roast the potatoes until they’re golden and almost tender, about 20‑25 minutes.
Meanwhile, sauté the sliced mushrooms in a bit of olive oil in a large skillet until they begin to brown. Add minced garlic and cook briefly until fragrant.
Add the fresh spinach to the skillet with the mushrooms and cook until it wilts down.
Once the potatoes are nearly done, add the sautéed mushrooms and spinach to the baking sheet, tossing everything together.
Return to the oven for another 5‑10 minutes so all the flavors combine and the greens crisp lightly.
Serve hot, finishing with grated Parmesan if I want an extra savory touch.

Servings and timing

I usually make this for about 4 servings. The total time from start to finish is around 40 minutes, with active prep taking about 15 minutes and roasting about 25 minutes.

Variations

I like to experiment with this dish:
• Swap baby kale for spinach if I want a heartier green.
• Add diced bell peppers or cherry tomatoes for color and sweetness.
• Stir in cooked chickpeas for extra protein.
• Sprinkle red pepper flakes for a bit of heat.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When I reheat, I spread the potatoes and veggies on a baking sheet and warm them at 350°F (175°C) for about 10 minutes so they crisp up again. I avoid the microwave because it makes the potatoes softer.

FAQs

What kind of potatoes work best?

I find that waxy or all‑purpose potatoes (like Yukon Gold) roast up nicely without getting too mushy, but russets also work if I want extra crispiness.

Can I make this vegan?

Yes, I skip the Parmesan and use a little extra olive oil for richness to keep it completely plant‑based.

How can I make the potatoes extra crispy?

I make sure the potatoes are dry before tossing with oil, spread them in a single layer without overcrowding, and roast at a high temperature.

Can I prepare this ahead of time?

I can chop the vegetables the night before and store them in the fridge to save time on the day I cook.

What pairs well with this dish?

I like serving this with grilled chicken, baked fish, or a simple fried egg on top for a complete meal.

Conclusion

I always enjoy making Oven‑Roasted Potatoes with Spinach and Mushrooms because it’s satisfying, flavorful, and simple to prepare. Whether I serve it as a side or a main, it brings comfort and vibrant taste to the table.