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Garlic Roast Potatoes with Warm Spinach Salad

Yields1 Serving

Rating: 9/10

For the Potatoes
 4 baking or boiling potatoes (unpeeled/cubed)
 cloves from 1 garlic, thinly sliced
 ¼ cup olive oil
 ½ tsp salt
 lots and lots of ground pepper
For the Salad
 1 tbsp olive oil
 1 tbsp honey
 1 tbsp favorite mustard
 1 tbsp apple cider vinegar
 1 bag of baby spinach
1

Preheat oven to 425 Vigorously toss together potatoes, garlic, olive oil, salt, and pepper until thoroughly combined. Pour everything into a large roasting pan, roast until golden brown, fragrant and delicious, stirring once or twice, about 30 minutes.

2

While spuds are roasting, pour the olive oil into festive salad bowl squeeze in honey, spoon in mustard, add vinegar, then whisk until smooth. Top with spinach and wait for the caramelizing action in the oven. When potatoes are done, scrape them onto the spinach. Toss.