Roasted Baby Potatoes with Spinach Olives Grape Tomatoes Recipe

Roasted Baby Potatoes With Spinach Olives Grape Tomatoes Recipe

Ingredients

Makes 4 servings

• 1 1/2 pounds baby red potatoes, unpeeled, halved or quartered, depending on size
• 3 tablespoons olive oil
• 1 1/2 teaspoons dried savory
• salt and freshly ground black pepper
• 2 cups fresh baby spinach
• 1 cup ripe grape tomatoes, halved lengthwise
• 1/3 cup black olives, pitted and halved

Method

1. Preheat the oven to 425°F
2. Lightly oil a 9 x 13-inch baking pan and set aside
3. Arrange the potatoes in a single layer in the prepared pan
4. Drizzle with the olive oil and season with the savory and salt and pepper to taste
5. Roast until tender and golden brown, about 30 minutes
6. About 5 minutes before the potatoes are ready to serve, remove from the oven and add the spinach, tomatoes and olives
7. Toss gently to combine and season with salt and pepper to taste
8. Return the pan to the oven to wilt the spinach and heat the tomatoes, about 5 to 7 minutes
9. Serve immediately

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