Roasted Fingerling Potatoes Tossed with Spinach

roastedrosemarypotatoes-1

I think I’ve established by now that I’m a solid believer in Plated’s ability to send amazing meals in the mail, and it hasn’t failed me yet. Roasted fingerling potatoes tossed with spinach is a brilliant, easy and healthy combination for a side and is something I’ll definitely make again.

Prep was simple: wash then slice potatoes in half. Toss the potatoes and whole garlic in olive oil, salt and pepper – add rosemary on top – and bake at 350 for 30 minutes. Remove the rosemary then toss in a bowl with uncooked baby spinach for an easy side. Plated paired this with fontina stuffed chicken, but I think it would also be fantastic with steak! And probably cheese, because cheese makes everything tastier.

rosemaryfontinachicken-1
Fontina chicken and roasted fingerling potatoes tossed with spinach.

What are your favorite easy sides? Now that I’ve started cooking (thanks Plated!) I’m getting a little more bold with my recipe attempts. Would love for you to post me links to your favorite recipes!

Leave a comment