Roasted Potatoes with Greens

By Brie

"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--increase this amount

Preparation

Step 1

Preheat the oven to 400 degrees F (200 degrees C). or 425

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 half way through. Spray dish 1st!!!

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.

saute the potatoes in oil with some onions and garlic first, then added the rosemary and a little bit of cayenne pepper for heat. Then I tranfered it to a sprayed dish, and baked covered for 15 min, and then uncovered for another 15 min.