Ingredients:
- lbs New Potatoes (halved or quartered)
- Tbsp Olive Oil
- tsp Fresh Rosemary, chopped
- tsp Fresh Thyme Leaves
- /2 tsp Garlic Powder
- tsp Kosher Salt
- /2 tsp Black Pepper, freshly ground
- oz Fresh Spinach, washed
- medium Lemon (zest and juice reserved)
- /3 cup Feta Cheese, crumbled
Instructions:
- Preheat oven to 400°F (200°C). Wash and chop potatoes into uniform, bite-sized pieces.
- In a large mixing bowl, toss the potatoes thoroughly with olive oil, rosemary, thyme, garlic powder, salt, and pepper. Ensure everything is evenly coated.
- Spread the seasoned potatoes in a single layer on a rimmed baking sheet. Roast for 35–40 minutes, turning halfway through, until golden brown and fork-tender.
- While potatoes roast, zest the lemon (1 tsp zest needed) and then juice the lemon (reserve 2 Tbsp of juice).
- About 5 minutes before the potatoes are done, heat a large skillet over medium heat. Add half of the reserved lemon juice and the spinach in batches. Cook just until the spinach wilts down completely (about 1 minute). Drain off any excess liquid immediately.
- Transfer the roasted potatoes to a serving dish. Pour the remaining lemon juice and the reserved lemon zest over the hot potatoes and toss gently to coat.
- Gently fold in the wilted spinach.
- Top generously with the crumbled feta cheese just before serving.