Many evenings, especially in the Summer, we are not really interested in making both a carbohydrate side dish and a vegetable side dish. It’s more time and work than we want to expend in the kitchen in the evenings. This combination of oven crispy potatoes and garlicky spinach is the answer.
The potatoes are dressed with a butter and mustard mixture, then roasted in the oven for a bit. Fresh baby spinach and minced garlic are tossed in the oven with the spuds for just a few minutes. The result is a wonderful carbohydrate and vegetable mash-up of a side dish that works all year long!
Roasted Potatoes & Spinach
Roasted Potatoes & Spinach (adapted from foodnetwork.com) Total Time Required: 40 minutes, Prep Time: 12 minutes, Cook Time: 28 minutes, Yield: 4 servings
Ingredients:
- 1 pound small red-skinned potatoes, quartered
- 4 tablespoons unsalted butter, melted
- 1 tablespoon stone ground mustard
- kosher salt and freshly ground black pepper
- 5 ounces baby spinach
- 2 cloves garlic, finely chopped
Directions:
Preheat the oven to 400ºF. Combine the melted butter with the mustard in a small bowl.
Combine the butter with the mustard.
Toss the potatoes with the butter and mustard in a large bowl until coated.
Toss the potatoes with the butter-mustard mixture.
Transfer the potatoes to a large baking sheet and season them with salt and pepper.
Transfer the potatoes to a baking sheet.
Roast the spuds, stirring once halfway through, until the potatoes are browned and tender, about 25 minutes.
Roast the potatoes until browned & tender.
Stir the spinach and garlic into the potatoes on the baking sheet and continue to roast until the spinach is wilted, 1 to 2 minutes more.
Roast the spinach and garlic on the baking sheet with the potatoes.
Transfer the potatoes and spinach to a serving bowl or platter.
Transfer the spuds and spinach to a serving bowl.
Adjust the seasoning with additional salt and pepper and serve.
Serve this combo side with any protein!
One side dish to serve them all! ~Linda
Roasted Potatoes & Spinach (adapted from foodnetwork.com) Total Time Required: 40 minutes, Prep Time: 12 minutes, Cook Time: 28 minutes, Yield: 4 servings
Ingredients:
- 1 pound small red-skinned potatoes, quartered
- 4 tablespoons unsalted butter, melted
- 1 tablespoon stone ground mustard
- kosher salt and freshly ground black pepper
- 5 ounces baby spinach
- 2 cloves garlic, finely chopped
Directions:
Preheat the oven to 400ºF.
Combine the melted butter with the mustard in a small bowl. Toss the potatoes with the butter and mustard in a large bowl until coated. Transfer the potatoes to a large baking sheet and season them with salt and pepper. Roast the spuds, stirring once halfway through, until the potatoes are browned and tender, about 25 minutes.
Stir the spinach and garlic into the potatoes on the baking sheet and continue to roast until the spinach is wilted, 1 to 2 minutes more. Transfer the potatoes and spinach to a serving bowl or platter. Adjust the seasoning with additional salt and pepper and serve.