ROASTED POTATOES AND SPINACH

Roasted Potatoes and Spinach image

Provided by Food Network

Categories side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 6

Previous Next

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

Steps:

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.
Copyright 2016 Television Food Network, G.P. All rights reserved