Roasted Potatoes and Spinach

Both D and I enjoyed it. I think it was the ton of butter that was in the dish.  We both would have it again. We had with Honey-Rosemary Pork Tenderloin.

Roasted Potatoes and Spinach

Photo by ALB

Crispy potatoes meet garlicky spinach for the perfect side dish.

Level: Easy
Total: 40 min
Prep: 12 min
Cook: 28 min
Yield: 3 servings

From Food Network

Ingredients
1 pound small red-skinned potatoes, quartered
3 tablespoons unsalted butter, melted
1 tablespoon grainy mustard
Kosher salt and freshly ground black pepper
One 5-ounce container baby spinach
2 cloves garlic, finely chopped

Directions
Preheat the oven to 400 degrees F.

Toss the potatoes with the butter and mustard on a baking sheet until coated; season with salt and pepper.

Roast, stirring once halfway through, until the potatoes are browned and tender, about 25 minutes.
Stir in the spinach and garlic and continue to roast until the spinach is wilted, 1 to 2 minutes more. Adjust the seasoning with additional salt and pepper.

8 Smart Points (my additions/subtractions at 3 servings)