Oven-Roasted Baby Potatoes with Spinach
Served with spinach, roasted garlic, grape tomatoes and an umami tahini dressing.
(serves 1 as a meal or 2 as a side)
1. Preheat the oven to 425F.
2. Place 350-500g (depending on how hungry you are) baby potatoes and 4 whole garlic cloves on a baking tray lined with parchment paper.
3. Coat them with 2 tsp olive oil and add a pinch of pink Himalayan salt, 1/2 tsp garlic powder and 1 pinch ground pepper.
4. Bake for 30 min.
5. In the meantime, add 3-4oz of chopped baby spinach to a non-stick pan with 1 tbsp water and cook for just 2-3 min over medium-high heat.
6. The dressing is 1 tbsp tahini mixed with 1 1/2 tbsp nutritional yeast, 1 tsp umami seasoning sauce (I used Yondu, you can also use miso or a little sea salt) and 2-3 tbsp water (I usually start with 1 tbsp water and then add more if need be depending on the consistency of the tahini).
7. Serve everything in a bowl with 1 cup halved grape tomatoes.
Enjoy!

Oven-Roasted Baby Potatoes with Spinach

Introduction: Indulge in a savory and wholesome dish with our Oven-Roasted Baby Potatoes with Spinach. This flavorful recipe combines tender baby potatoes, roasted garlic, vibrant spinach, grape tomatoes, and a delightful umami tahini dressing. Perfect as a satisfying meal for one or as a delectable side for two, this dish is a celebration of taste and simplicity. Let’s embark on a culinary journey and discover how to create this mouthwatering delight.

Ingredients:

  • 350-500g baby potatoes
  • 4 whole garlic cloves
  • 2 tsp olive oil
  • Pink Himalayan salt, to taste
  • 1/2 tsp garlic powder
  • Ground pepper, to taste
  • 3-4 oz chopped baby spinach
  • 1 tbsp water
  • 1 cup halved grape tomatoes
  • For the Umami Tahini Dressing:
    • 1 tbsp tahini
    • 1 1/2 tbsp nutritional yeast
    • 1 tsp umami seasoning sauce (e.g., Yondu, miso, or sea salt)
    • 2-3 tbsp water

Instructions:

  1. Preheat the Oven: Preheat your oven to 425°F (220°C).
  2. Prepare Potatoes and Garlic: Place the baby potatoes and whole garlic cloves on a baking tray lined with parchment paper.
  3. Coat with Seasonings: Drizzle the potatoes and garlic cloves with olive oil. Sprinkle with pink Himalayan salt, garlic powder, and ground pepper, ensuring they are evenly coated.
  4. Roast: Bake the potatoes and garlic in the preheated oven for approximately 30 minutes, or until the potatoes are tender and golden brown.
  5. Cook Spinach: While the potatoes are roasting, add chopped baby spinach to a non-stick pan with water. Cook over medium-high heat for 2-3 minutes until the spinach wilts.
  6. Prepare the Umami Tahini Dressing: In a small bowl, combine tahini, nutritional yeast, umami seasoning sauce, and water. Mix well until you achieve a smooth and creamy consistency. Adjust the water as needed to achieve your desired dressing thickness.
  7. Assemble: Once the potatoes are roasted, remove them from the oven. Serve the roasted baby potatoes and garlic alongside the cooked spinach in a bowl. Add halved grape tomatoes for a burst of freshness.
  8. Drizzle with Dressing: Generously drizzle the umami tahini dressing over the roasted potatoes, spinach, and tomatoes.
  9. Enjoy: Dive into this delightful dish and savor the harmonious blend of flavors and textures. Each bite offers a symphony of taste, making it a truly satisfying and nourishing meal.

Conclusion: Experience the joy of wholesome dining with our Oven-Roasted Baby Potatoes with Spinach. This recipe brings together simple ingredients to create a dish that is both comforting and delicious. Whether enjoyed as a fulfilling meal or a flavorful side, these roasted potatoes, paired with wilted spinach and a delectable umami tahini dressing, are sure to delight your taste buds and leave you craving more. Treat yourself to this culinary masterpiece and elevate your dining experience today.