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

Zombie-Free French Toast

The duo behind The Vegan Zombie fame share their go-to recipe for French Toast—zombies not included.
Read More »

Ranch Deviled Eggs

A creamy ranch dressing and smoky bacon flavor make these vegan eggs the perfect appetizer.
Read More »

Spinach-Artichoke Dip

Served warmed or chilled, this spinach-artichoke dip is a hit at parties.
Read More »

Strawberry Streusel Cake

Ring in spring with this light and sweet Strawberry Streusel Cake.
Read More »

Irish Soda Bread

Especially good served warm, this rustic bread is best eaten the same day it’s made.
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 »