Description
Roasted potatoes mingle with fresh spinach in a sauce of garlic, butter, sea salt and fresh rosemary. Finish with a drizzle of olive oil and/or a good shredded hard cheese like Parmesan or Pecorino if you like.
Ingredients
- 6 small red potatoes, quartered
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- sea salt and ground black pepper to taste
- 1 cup fresh spinach leaves
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Place the potatoes in a single layer in a ceramic casserole dish. Melt the butter in a skillet over medium heat. Add garlic
- and cook until golden. Stir in the rosemary
- and cook just until fragrant. Pour over the potatoes in the dish. Season with sea salt and pepper.
- Roast uncovered for about 30 minutes in the preheated oven
- until the potatoes are fork tender. Remove from the oven
- and toss with the spinach leaves. Return to the oven for 1 to 2 minutes
- until the spinach has wilted.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 2