Gluten-Free Spinach Roasted Fingerlings

The spinach flavor of the dressing mingles beautifully with the tender skins of Fingerling potatoes in this side dish.

The spinach-and-rosemary dressing on tasty potatoes will have you begging for seconds. You even can double the dressing recipe and use the remainder on salads, in soups, or on top of steamed veggies.

Serves 4 to 6

What You Need:

2 cups fresh spinach leaves
1/2 tablespoon minced rosemary
2 tablespoons water
2 teaspoons tahini
1-1/2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 clove garlic
1/2 teaspoon sea salt
4 cups fingerling potatoes, scrubbed and halved
Olive oil for drizzling
Salt, to taste

What You Do:

  1. Preheat oven to 400 degrees. In a food processor, purée spinach, rosemary, water, tahini, olive oil, lemon juice, and garlic until smooth. In a medium bowl, place potatoes and toss with dressing.
  2. Onto a lightly greased baking pan, spread potatoes in single layer. Bake potatoes for 30 minutes, or until lightly browned. Do not stir. Serve hot.
Photo courtesy of Allyson Kramer

More Recipes

Vegan Chai Breakfast Pudding

This warming, hearty, dairy-free pudding is just the thing to start your day on the right foot.
Read More »

How to Veganize a Traditional English Breakfast

Follow these four easy steps, and vegan bangers and hash with tofu scramble, tempeh bacon, and beans will be yours.
Read More »

Superfood Pumpkin Caramel Chocolate Tarts

Nothing says winter like pumpkin—especially when it’s paired with caramel, chocolate, and pecans.
Read More »

Raspberry-Vanilla Chia Jam

This nutrient-packed chia jam will give your morning toast an energy boost.
Read More »

Marinated Kale Salad

This fresh, healthy salad is a favorite of VegNews’ staffers.
Read More »

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »