Roasted Potatoes with Greens
Description
In this recipe, roasted potatoes mingle with greens, like spinach, in a garlic, butter, and rosemary sauce. Finish with olive oil and Parmesan or Pecorino.
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
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Place potatoes in a single layer in a ceramic casserole dish.
2
Melt butter in a skillet over medium heat. Add garlic; cook until golden. Stir in rosemary; cook until just fragrant. Pour over potatoes; season with salt and black pepper.
3
Cook in the preheated oven, uncovered, until potatoes are fork-tender, about 30 minutes. Remove from oven; toss in spinach leaves. Return to oven; cook until spinach wilted, 1 to 2 minutes.