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Oven Roasted Potatoes With Garlic And Spinach

This post sharing my recipe for oven roasted potatoes with garlic and spinach was originally a sponsored post. Some links in this article are affiliate links that may earn me a commission if you purchase through them.

Oven roasted potatoes with lard

When I cook, I love to make dishes that work in a variety of ways. If the happen to be incredible simple to make, that’s just a bonus.

These oven roasted potatoes fit the bill completely. Ignoring salt and pepper, this recipe needs just four ingredients – potatoes, spinach, goat cheese, and lard.

Ingredients for Oven Roasted Potatoes

Yes, I did in fact say lard. Are you afraid of it? You really shouldn’t be.

Did you know lard is one of the healthiest cooking fats? Use it in your recipes to replace butter or oil, as it has less saturated fat than butter and no trans fat like shortening.

I grew up eating meat and potatoes, as any good Midwestern girl does. As an adult, especially one who learned there’s more to the world than the bland flavors I had then, I love dressing up some of my favorites with a little more flavor – and a little more nutrition.

Skillet of oven roasted potatoes with spinach

These spuds cook up quickly and easily, yet they look fancy enough to serve for company. For dinner, I serve them as a side dish, but don’t forget about brunch.

Poach some eggs and add them atop the skillet for an amazing breakfast filled with tons of flavor. Yet you needed minimal effort to make them.

These oven roasted potatoes are lightly crispy on the outside and soft on the inside, just how I like them. My son sometimes asks me to bake them extra long so they’re even more crispy, so know you have that option, too.

Oven roasted potatoes with garlic ready to serve

These oven roasted potatoes resemble what I grew up with, but I love them so much more. A little garlic added halfway through cooking adds a delicious boost of yum.

The spinach tossed in after the potatoes crisp up brings color, flavor, and vitamins with minimal effort. And in my world, goat cheese always wins.

If you prefer, add some Parmesan or even feta, but my personal favorite is that sprinkling of goat cheese.

Add goat cheese to oven roasted potatoes recipe

Roasted potatoes are so adaptable. You can really dress them up with so many different flavors. I love this oven roasted potatoes with garlic and feta, but they’re just as good if you make rosemary and garlic roast potatoes for a vegan version, as well.

What if I don’t want to use lard?

If lard isn’t for you, that’s ok. You can make this recipe with leftover bacon grease or butter, as well. Both will work.

You can also use olive oil if you prefer. You need some sort of fat around the potatoes to help crisp them up and protect them from the heat of the oven at the same time.

Perfect skillet potatoes with flavor

How to Make Oven Roasted Potatoes with Spinach and Goat Cheese

Preheat your oven to 400 degrees. While the oven preheats, add your cast iron skillet to the oven to heat with the oven.

Wash your potatoes. I prefer the small yellow potatoes for this recipe, but red potatoes also work nicely. Cut them in half and then into quarters or sixths to create bite size pieces.

Remove the skillet from your preheated oven and add the lard. Swirl the pan to melt it, then add your potatoes. Sprinkle on salt and pepper, then toss to coat.

Add potatoes to your 400 degree oven and bake for 25 minutes. While the potatoes bake, mince your garlic.

After 25 minutes, remove the potatoes and add the garlic. Toss again to coat and return to the oven for another 20 minutes.

Wash and dry baby spinach.

Once potatoes finish cooking, pierce once with a knife to check. It should slide in smoothly.

If they aren’t soft, bake another 5 minutes and check again. After they finish baking, add spinach to the skillet and toss. It will quickly wilt.

Sprinkle goat cheese over top of the skillet and serve immediately.

Store tightly sealed in the fridge for up to two days. Reheat prior to serving. If you make this as a side dish at dinner, serve it with eggs for breakfast the next day!

Have you ever tried oven roasted potatoes? What are your favorite toppings?

Oven Roasted Potatoes with Garlic and Spinach

Oven Roasted Potatoes with Garlic and Spinach

Yield: 5 cups
Prep Time: 5 minutes
Cook Time: 50 minutes
Additional Time: 5 minutes
Total Time: 1 hour

This delicious and simple recipe for oven roasted potato boosts the flavor with garlic and spinach. Top it with goat cheese, and serve this as a perfect gluten free side dish. This works just as well topped with eggs for a fancy but easy to make brunch.


  • 2 pounds yellow potatoes
  • 3 tablespoons lard or bacon grease (can use butter)
  • 1/4 teaspoons salt
  • 1/4 teaspoon pepper
  • 4 cloves garlic
  • 1 1/2 cup baby spinach
  • 2 ounces goat cheese


  1. Preheat oven to 400 degrees with cast iron skillet inside.
  2. Wash potatoes. Cut into bite size pieces.
  3. Remove skillet from preheated oven and add lard or bacon grease. Swirl pan to melt, then add potatoes. Sprinkle on salt and pepper, then toss to coat.
  4. Bake at 400 degrees for 25 minutes. While the potatoes bake, mince garlic.
  5. After 25 minutes, remove potatoes from oven and add the garlic. Toss again to coat and return to the oven for another 20 minutes.
  6. Wash and dry baby spinach. Pierce potatoes with knife to ensure they're cooked. Add spinach to the skillet and toss until wilted. Sprinkle goat cheese over top of the skillet and serve immediately.
  7. Store tightly sealed in the fridge for up to two days.

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Nutrition Information:
Yield: 12
Amount Per Serving: Calories: 99Total Fat: 3gSaturated Fat: 1gCholesterol: 4mgSodium: 93mgCarbohydrates: 16gFiber: 2gSugar: 1gProtein: 3g

Did you make this recipe?

Please rate the recipe above and save it on Pinterest so you can find it to make again and again. Leave me a comment to let me know what you think about it, too!

Oven roasted potatoes with garlic spinach and goat cheese recipe

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  1. Shelley says:


    Yum! Please recommend a sub for the goat cheese. Not a fan of that or feta.


    • Michelle says:

      I think you knew that feta was going to be my next suggestion in place of the goat cheese. There isn’t anything that’s going to be exactly like it, but you could use boursin if you like that. Otherwise, I would try to add little spoons (and I mean LITTLE) of ricotta just before you serve it just to give it a little creaminess. You could also try stirring in some sour cream agai just before you serve for a tang though it will obviously have a different texture, but it would give you a bit of a flavor boost. Good luck!

  2. […] Roasted potatoes with garlic and spinach […]

  3. I love the idea of adding spinach and goat cheese to the potatoes. Making them in one pan gives your veggie and side all at one time. Talk about one dish full of flavor. The lard really will give the potatoes a great skin. I’ll have to check out that brand of fat. Can’t wait to try the recipe

  4. Denise says:

    Lard is recommended in Paleo recipes and low carb too so I am very aware of how good lard is to cook with. However I didn’t know you could so easily buy it! I will definitely look for this next time I’m at the store. I hope they sell it around here (Pittsburgh). I’ll go check out their website to find out. Anyway, this is a dish that I would love! We eat a lot of potato side dishes and I run out of ways of preparing them so I’ll have to try this one out.

    • Michelle says:

      Oh it’s super easy to buy! I always have some in my pantry. I didn’t realize it was also recommended in paleo and low carb, so yay there!

  5. Jolina says:

    This looks so delicious! And yes, I’m sorta kinda afraid to use lard when baking though I heard other bakers say it results to flakier pie crust, for example. I think I’ll give it a shot next time!

  6. OK….so ALL the ingredients in this dish we just happen to LOVE…along with my cast iron skillet. These would be perfect for brunch or dinner. Seriously I could just eat this all on their own. I have never come across a potato recipe I did not like. This sounds delicious.

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