What a delight to serve this with a drizzle of olive oil and some grated Parmesan cheese.

Red Roasted Potatoes and Fresh Spinach

4 servings
Total time 40 minutes

12 small red potatoes, quartered
4 tablespoons butter
3 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
Sea salt & black pepper to taste
2 cups fresh spinach leaves

Preheat oven to 400 degrees F (200 degree C)

In a single layer place the potatoes in a 9x13-inch casserole dish.
In a skillet over medium heat melt the butter. Add minced garlic and cook until golden brown.
Stir in chopped rosemary, and cook until just fragrant. Pour over the potatoes. Lightly season with sea salt and ground black pepper.

Roast casserole uncovered in heated oven for 30 minutes or until fork tender. Remove from oven, and toss in the fresh spinach. Set in over 1-2 minutes until the spinach is wilted. Take out and enjoy.