Oven-Roasted Baby Potatoes with Spinach

Serving Size: 1 meal or 2 side servings

Introduction: Indulge in a culinary delight with our oven-roasted baby potatoes paired harmoniously with tender spinach, roasted garlic, juicy grape tomatoes, and a tantalizing umami tahini dressing. This recipe offers a perfect balance of flavors and textures, making it a satisfying meal on its own or a delightful side dish to complement any feast.


  • 350-500g Baby potatoes
  • 4 cloves Garlic
  • 2 tsp Olive oil
  • Pink Himalayan salt, to taste
  • 1/2 tsp Garlic powder
  • Ground pepper, to taste
  • 3-4 oz Baby spinach, chopped
  • 1 tbsp Water
  • 1 cup Grape tomatoes, halved

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


1. Preparing the Oven:

  • Preheat the oven to 425°F (220°C) to ensure it reaches the desired temperature for roasting the baby potatoes to perfection.

2. Preparing the Potatoes and Garlic:

  • On a baking tray lined with parchment paper, arrange the baby potatoes and whole garlic cloves.
  • Drizzle 2 tsp of olive oil over the potatoes and garlic, ensuring they are evenly coated.
  • Sprinkle a pinch of pink Himalayan salt, 1/2 tsp of garlic powder, and a pinch of ground pepper over the potatoes for added flavor.

3. Roasting the Potatoes:

  • Place the baking tray in the preheated oven and roast the potatoes and garlic for approximately 30 minutes or until they are golden brown and tender. The aroma will tantalize your senses as they roast to perfection.

4. Cooking the Spinach:

  • While the potatoes are roasting, prepare the spinach. In a non-stick pan, add chopped baby spinach with 1 tbsp of water.
  • Cook the spinach over medium-high heat for just 2-3 minutes until it wilts slightly, retaining its vibrant green color and nutritional value.

5. Crafting the Umami Tahini Dressing:

  • In a small bowl, combine 1 tbsp of tahini with 1 1/2 tbsp of nutritional yeast for a creamy and flavorful base.
  • Add 1 tsp of umami seasoning sauce, such as Yondu, miso, or a pinch of sea salt, to enhance the depth of flavor.
  • Gradually add 2-3 tbsp of water to achieve the desired consistency, adjusting as needed to achieve a smooth and creamy dressing.

6. Assembly:

  • Once the potatoes are roasted to perfection, and the spinach is wilted, assemble the dish.
  • Arrange the roasted baby potatoes, cooked spinach, halved grape tomatoes, and roasted garlic cloves in a bowl for a visually appealing presentation.

7. Drizzle and Delight:

  • Drizzle the umami tahini dressing generously over the assembled dish, allowing the flavors to meld together beautifully.

8. Enjoy the Feast:

  • Sit back, relax, and savor each delectable bite of our oven-roasted baby potatoes with spinach. Whether enjoyed as a nourishing meal or a delightful side, this dish is sure to tantalize your taste buds and leave you craving more.

Health Benefits and Tips:

  • Nutritional Powerhouse: Baby potatoes are rich in potassium, vitamin C, and fiber, while spinach offers an abundance of vitamins and minerals, making this dish a nutritious addition to your diet.
  • Versatile Substitutions: Experiment with different vegetables or seasoning options to customize this dish according to your taste preferences and dietary requirements.
  • Make-Ahead Option: Prepare the components of this dish in advance and assemble just before serving for a convenient meal solution.

Elevate Your Culinary Experience: Experience the exquisite blend of flavors and textures with our oven-roasted baby potatoes with spinach. Elevate your culinary repertoire with this wholesome and delicious dish that is as pleasing to the palate as it is to the eye. Whether enjoyed solo or as part of a larger meal, this recipe is sure to impress even the most discerning of palates.

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.