Roasted Potatoes with Greens You Have To Try

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Roasted Potatoes with Greens

"Roasted potatoes mingle with clean spinach in a sauce of garlic, butter, sea salt and fresh rosemary. Finish with a drizzle of olive oil and/or an excellent shredded hard cheese like Parmesan or Pecorino if you like."

Ingredients :

6 small pink potatoes, quartered
2 tablespoons butter
2 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
sea salt and ground black pepper to taste
1 cup clean spinach leaves

Instructions :

Prep : 10M	Cook : 2M	Ready in : 40M

Preheat the oven to four hundred tiers F (two hundred stages 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 dinner till golden. Stir within the rosemary, and prepare dinner simply until aromatic. Pour over the potatoes in the dish. Season with sea salt and pepper.
Roast exposed for about half-hour inside the preheated oven, till the potatoes are fork gentle. Remove from the oven, and toss with the spinach leaves. Return to the oven for 1 to two mins, till the spinach has wilted.

Notes :

Reynolds® Aluminum foil may be used to preserve meals moist, cook it evenly, and make smooth-up simpler.

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