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Oven‑Roasted Potatoes with Spinach and Mushrooms

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Oven-Roasted Potatoes with Spinach and Mushrooms is a comforting, flavor-packed dish where golden crispy potatoes meet tender sautéed mushrooms and wilted spinach. It’s a simple, satisfying side—or even a main—that’s easy to love.

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)

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Toss diced potatoes with 2 tbsp olive oil, salt, pepper, and optional herbs on a baking sheet. Spread in a single layer.
  3. Roast potatoes for 20–25 minutes, until golden and almost tender.
  4. Meanwhile, in a skillet, heat 1 tbsp olive oil and sauté mushrooms until browned. Add garlic and cook for 1 more minute.
  5. Add spinach to the skillet and cook until just wilted.
  6. Remove potatoes from the oven and toss with the mushroom-spinach mixture.
  7. Return to the oven for 5–10 more minutes to crisp and combine flavors.
  8. Serve warm, topped with grated Parmesan if using.

Notes

  • Use baby kale instead of spinach for a heartier texture.
  • Add bell peppers or cherry tomatoes for extra color and sweetness.
  • Mix in cooked chickpeas for protein.
  • Sprinkle red pepper flakes for heat.
  • Make it vegan by omitting Parmesan and using extra olive oil.

Nutrition

Find it online: https://cookedbymaya.com/oven-roasted-potatoes-with-spinach-and-mushrooms/