| Prep Time | 12 minutes |
| Cook Time | 28 minutes |
| Servings |
servings
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Ingredients
- 1 pound small red-skinned potatoes quartered
- 4 tablespoons unsalted butter melted
- 1 tablespoon grainy mustard
- Kosher salt and freshly ground black pepper
- 5 ounces baby spinach
- 2 cloves garlic finely chopped
Ingredients
|
|
Instructions
- Preheat the oven to 400 degrees F.
- Toss the potatoes with the butter and mustard on a baking sheet until coated; season with salt and pepper. Roast, stirring once halfway through, until the potatoes are browned and tender, about 25 minutes.
- Stir in the spinach and garlic and continue to roast until the spinach is wilted, 1 to 2 minutes more. Adjust the seasoning with additional salt and pepper.
Recipe Notes
Source: https://www.foodnetwork.com/recipes/roasted-potatoes-and-spinach-3541681