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
 Comments

More Recipes

Thanksgiving Salad with Cranberries, Apples, & Caramelized Pecans

This holiday favorite comes complete with sweet, caramelized pecans that are sure to dazzle your guests.
Read More »

Stuffed Maple Tofu

Served with apple-cranberry chutney, this stack makes a gorgeous Thanksgiving centerpiece.
Read More »

Coconut Butternut Squash Soup

The mellow flavors of squash, kale, and red onions synergize delectably, and look gorgeous together as well.
Read More »

Creamy Leek Polenta

The buttery texture of leeks and soft texture of polenta culminate in this dish of creamy perfection.
Read More »

Mummy’s Favorite Pumpkin Soup

This spicy pumpkin soup will be a hit with everyone this Halloween.
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 »