Roasted Potatoes and Spinach

recipe photo

Ingredients in bold can be purchased from Grobe Fruit Farm when in season. Please call to see if we have the items available.

• 6 Medium Potatoes chunked (Laurie loves the yukon golds)
• 2 TBS butter
• 2 cloves of garlic
• 1 TBS chopped fresh or dried rosemary
• salt and pepper to taste
• 1-1/2 cup of fresh spinach

Layer the potatoes in a baking dish. Melt butter, add garlic and
cook till golden. Stir in rosemary and cook till fragrant.
Pour over the potato dish. Season with salt and pepper
Roast uncovered for 30 min in preheated 375 degree oven
till tender. Remove from the oven and toss with spinach leaves. Return to the oven for 1 to 2 more minutes until spinach
is wilted.

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