Roasted Potatoes and Spinach

Name: Roasted Potatoes and Spinach
Prep time: P0Y0M0DT0H12M0.000S
Cook time: P0Y0M0DT0H28M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 1 pound small red-skinned potatoes, quartered; 4 tablespoons unsalted butter, melted; 1 tablespoon grainy mustard; Kosher salt and freshly ground black pepper; One 5-ounce container baby spinach; 2 cloves garlic, finely chopped

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Level: Easy
Total: 40 min

Prep: 12 min
Cook: 28 min

Yield: 4 servings

Crispy potatoes meet garlicky spinach for the perfect side dish.

Level: Easy
Total: 40 min

Prep: 12 min
Cook: 28 min

Yield: 4 servings

Ingredients

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1 pound small red-skinned potatoes, quartered

4 tablespoons unsalted butter, melted

1 tablespoon grainy mustard

Kosher salt and freshly ground black pepper

One 5-ounce container baby spinach

2 cloves garlic, finely chopped

Directions

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.
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