Roasted Potatoes with Greens

6 Small Red Potatoes, quartered
2 Tablespoons, butter
1 Cloves Garlic, minced
1 Tablespoon Fresh Rosemary
Salt and Pepper to taste
1 Cup Fresh Spinach Leaves

Preheat oven to 400. Place the potatoes in a single layer in a ceramic casserole dish. Melt butter in a skillet over medium heat. Add garlic and cook until golden in color. Stir in the rosemary, and cook just until fragrant. Pour over the potatoes in the dish. Season with salt and pepper. Roast uncovered 30 minutes, until potatoes are fork tender. Remove from oven, and toss with spinach leaves. Return to oven for 1 to 2 minutes, until spinach has wilted.

My family really like this recipe. I made it twice and the second time I didn't put rosemary in it and used parsley and topped it with Parmesan cheese. My family doesn't really care for rosemary. This is one of my kids favorite.