Week 18: Roasted potatoes with spinach

Vegetable ingredient: Potatoes, spinach


Another potato recipe! It was Memorial Day weekend and my brief was to make something that would go well with steak and brats (very appropriate, since "The World's Greatest Brat Fest" is held annually on that weekend). Nothing easier than that! Let me make my signature dish: Roasted potatoes, this time with Spinach. This is the recipe I followed this time, well, sort of. I'm getting adventurous!

Ingredients: 

• 6 small red potatoes, quartered (I used a 1.5 lbs bag from Trader Joe's)

• 2 tablespoons butter (I used olive oil instead)

• 2 cloves garlic, minced (I used one cube of Dorot's frozen garlic -- the whole kitchen smelled of garlic, the food -- not so much)

• 1 tablespoon fresh rosemary, chopped (I used dried rosmarin)

• sea salt and ground black pepper to taste

• 1 cup fresh spinach leaves (I used 2.5 cups and sprinkled some grated cheese on top)

Directions

Preheat the oven to 400 degrees F (200 degrees C). Place the potatoes in a single layer in a ceramic casserole dish. Melt the butter in a skillet over medium heat. Add garlic, and cook until 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.

The result was reliably great. Crisp, aromatic potatoes and some greens as well.

Verdict: 9/10. Any time again.