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Oven-Roasted Potatoes with Spinach and Mushrooms

This warm dish features roast potatoes, earthy mushrooms, and tender spinach, making for a satisfying and flavorful meal that's perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the potatoes
  • 1.5 pounds Yukon Gold or red potatoes, washed and cut into 1-inch cubes
  • 3 tablespoons olive oil, divided
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
  • 0.75 teaspoon salt for potatoes
  • 0.25 teaspoon black pepper for potatoes
For the vegetables
  • 8 ounces mushrooms (cremini or button), sliced thickly
  • 1 small yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 5 to 6 cups fresh spinach, washed and dried (packed)
  • 1 tablespoon butter (optional for finish)
  • 0.5 teaspoon red pepper flakes (optional)
For finishing
  • 1 tablespoon lemon juice (optional) for brightness
  • 1 unit zest of 1 lemon for freshness

Method
 

Preheat and prepare the potatoes
  1. Preheat your oven to 425°F (220°C).
  2. Dry the potato cubes well with a towel.
  3. Toss the cubes with 2 tablespoons of olive oil, 3/4 teaspoon salt, 1/4 teaspoon pepper, and thyme.
  4. Spread them in a single layer on a rimmed baking sheet.
  5. Roast for 25 to 35 minutes, shaking or turning once halfway.
Cook the mushrooms and onions
  1. While potatoes roast, heat a large skillet over medium-high heat.
  2. Add 1 tablespoon olive oil.
  3. When oil shimmers, add sliced onion and a pinch of salt.
  4. Cook until the onion softens and turns translucent (3–5 minutes).
  5. Add sliced mushrooms in a single layer and let brown for 2–3 minutes.
  6. Continue cooking until they are deep brown and release their liquid.
Add garlic and spinach
  1. Push the mushrooms and onion to one side and add minced garlic.
  2. Cook until fragrant (30–45 seconds).
  3. Stir in garlic, then add spinach in batches, tossing until wilted.
Combine with roasted potatoes
  1. When potatoes are done, move them into the skillet with mushrooms and spinach, or mix in a large bowl.
  2. Taste and add more salt and pepper.
  3. Finish with lemon zest, lemon juice, and butter or olive oil for shine.
Final check and serve
  1. If the mixture looks dry, add a splash of olive oil or a teaspoon of butter.
  2. Serve immediately for best texture.

Notes

Pair with grilled chicken or serve vegetarian with a fried egg on top. Store leftovers in the fridge for 3-4 days.