Recipe courtesy of Food Network
Roasted Potatoes and Spinach
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 203
- Total Fat
- 12
- Saturated Fat
- 7
- Carbohydrates
- 22
- Dietary Fiber
- 4
- Sugar
- 1
- Protein
- 4
- Cholesterol
- 31
- Sodium
- 393
- Total: 40 min
- Prep: 12 min
- Cook: 28 min
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
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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