This vegan oven-roasted baby potatoes with spinach recipe brings together the comforting simplicity of baby potatoes with the vibrant goodness of fresh spinach, creating a delightful side dish that’s both nourishing and bursting with flavor. The baby potatoes, halved and seasoned with a blend of aromatic garlic, thyme, paprika, and a hint of olive oil, undergo a transformative journey in the oven, emerging golden brown and irresistibly tender.

As the potatoes roast to perfection, fresh spinach joins the ensemble, gently wilting in the heat to impart its verdant freshness. The result is a harmonious marriage of textures and tastes—crispy potatoes paired with the delicate softness of spinach, all infused with the savory notes of garlic and thyme. The optional touch of lemon juice adds a subtle brightness, elevating the dish with a citrusy zing.

This versatile side dish is a testament to the beauty of plant-based cooking, celebrating the natural flavors of wholesome ingredients. Whether served alongside a main course or enjoyed on its own, these vegan oven-roasted baby potatoes with spinach showcase the art of creating a satisfying and nutritious dish that appeals to both vegans and non-vegans alike. With every forkful, savor the delicious simplicity and healthful vibrancy of this plant-powered creation.

Picture a table adorned with the comforting aroma of roasted garlic, thyme, and paprika intermingling in the air. The golden-brown allure of halved baby potatoes invites you to indulge in a symphony of textures—a crispy exterior yielding to a pillowy softness within. This dish not only satiates the palate but also captivates the senses with its visual appeal.

The addition of fresh spinach, introduced midway through the roasting process, introduces a verdant twist. As the vibrant green leaves gently wilt, they become a tender companion to the robust potatoes, forming a medley that’s as visually appealing as it is wholesome. The harmonious collaboration of flavors is further enhanced by the zesty touch of lemon juice, infusing the dish with a subtle brightness that dances on the taste buds.

Beyond its delectable taste, this vegan creation embodies simplicity and versatility. It effortlessly complements a variety of main courses, adding a touch of sophistication to weeknight dinners or serving as a star player in festive gatherings. As you savor each bite, revel in the joy of discovering a plant-based dish that transcends expectations—a symphony of flavors, colors, and textures that celebrates the artistry of mindful, cruelty-free cooking.

Vegan Oven-Roasted Baby Potatoes with Spinach


  • 1.5 lbs (about 680g) baby potatoes, halved
  • 2 cups fresh spinach, washed and chopped
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • Optional: Lemon wedges for serving


  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, toss the halved baby potatoes with olive oil, minced garlic, dried thyme, dried rosemary, salt, and pepper until the potatoes are well coated.
  3. Spread the seasoned potatoes on a baking sheet in a single layer.
  4. Roast the potatoes in the preheated oven for about 25-30 minutes or until they are golden brown and crispy.
  5. About 10 minutes before the potatoes are done, add the chopped spinach to the baking sheet and toss it with the partially roasted potatoes. Return the baking sheet to the oven until the spinach is wilted.
  6. Once the potatoes are fully cooked and the spinach is wilted, remove the baking sheet from the oven.
  7. Serve the roasted baby potatoes and spinach hot, optionally with lemon wedges for added freshness.

Nutritional Information (Approximate Values Per Serving):

  • Calories: Around 200-250 kcal
  • Total Fat: 9-11g
    • Saturated Fat: 1.5g
    • Monounsaturated Fat: 6g
    • Polyunsaturated Fat: 1.5g
  • Sodium: 300-400mg
  • Total Carbohydrates: 30-35g
    • Dietary Fiber: 4-5g
    • Sugars: 2g
  • Protein: 4-5g