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10 minutes
30 minutes
40 minutes
- 6 small red potatoes, quartered
- 1 tablespoon fresh rosemary, chopped
- 1 cup fresh spinach leaves
- Preheat your oven to 400°F (200°C) to get it ready for baking.
- Spread the potatoes evenly in a ceramic casserole dish. In a skillet over medium heat, melt the butter. Sauté garlic until golden, then add rosemary and cook until fragrant. Drizzle over the potatoes. Season with sea salt and pepper to taste.
- Roast in the preheated oven for 30 minutes until the potatoes are fork-tender. Toss with spinach leaves, then return to the oven for 1-2 minutes until the spinach wilts.
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