Rosemary Roasted Spinach & Garlic Potatoes

• 2/3 lb red potatoes (halved or quartered depending on size)
• 4 -6 cups water
• 1 garlic clove, crushed
• 2/3 tablespoon extra virgin olive oil
• 1 tablespoon fresh rosemary, finely chopped
• 1/4 teaspoon coarse sea salt
• 1/4 teaspoon fresh coarse ground black pepper
• 1 cup fresh spinach leaves, chopped
• 1/2 teaspoon flaked sea salt
• 1 teaspoon freshly grated parmesan cheese

1. Preheat oven to 350u0b0F.
2. Bring 4-6 c water to a boil in large saucepan. Add potatoes & boil 6-8 minutes.
3. Remove from heat & drain.
4. Drizzle with oil and toss. Sprinkle with garlic, rosemary, salt and pepper and toss to coat.
5. Place potatoes in single layer in shallow baking dish or pan. (I line mine with foil & spray with olive oil cooking spray for mess-free cooking!)
6. Roast, uncovered, 10 minutes. Turn & roast 10-15 minutes more until browned and tender throughout.
7. Remove from oven. Toss with spinach & return to oven 1-2 minutes until spinach has wilted.
8. Sprinkle with flaked sea salt & parmesan, and serve.

red potatoes, water, garlic, extra virgin olive oil, fresh rosemary, salt, fresh coarse ground black pepper, fresh spinach leaves, salt, freshly grated parmesan cheese

Taken from www.food.com/recipe/rosemary-roasted-spinach-garlic-potatoes-228082 (may not work)