About this recipe:Roast potatoes served with fresh spinach in a sauce of garlic, butter, sea salt and fresh rosemary. You can use a variety of greens for this dish - rocket or chard would work just as well. Finish with a drizzle of olive oil and/or a good grated hard cheese like Parmesan or Pecorino Romano if you like.
6 potatoes, quartered
2 cloves garlic, minced
1 tablespoon chopped fresh rosemary
sea salt and freshly ground black pepper to taste
50g fresh spinach leaves
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Method Prep:10min › Cook:30min › Ready in:40min
Preheat the oven to 200 C / Gas mark 7.
Place the potatoes in a single layer in a baking dish. Melt the butter in a frying pan over medium heat. Add garlic, and cook until just golden. Stir in the rosemary, and cook just until fragrant. Pour over the potatoes in the dish. Season with sea salt and pepper.
Roast uncovered for about 30 minutes in the preheated oven, until the potatoes are fork tender. Remove from the oven, and toss with the spinach leaves. Return to the oven for 1 to 2 minutes, until the spinach has wilted.