Gluten-Free Spinach Roasted Fingerlings
The spinach flavor of the dressing mingles beautifully with the tender skins of Fingerling potatoes in this side dish.
March 11, 2012
The spinach-and-rosemary dressing on tasty potatoes will have you begging for seconds. You even can double the dressing recipe and use the remainder on salads, in soups, or on top of steamed veggies.
Serves 4 to 6
What you need:
2 cups fresh spinach leaves
1/2 tablespoon minced rosemary
2 tablespoons water
2 teaspoons tahini
1-1/2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 clove garlic
1/2 teaspoon sea salt
4 cups fingerling potatoes, scrubbed and halved
Olive oil for drizzling
Salt, to taste
What you do:
- Preheat oven to 400 degrees. In a food processor, purée spinach, rosemary, water, tahini, olive oil, lemon juice, and garlic until smooth. In a medium bowl, place potatoes and toss with dressing.
- Onto a lightly greased baking pan, spread potatoes in single layer. Bake potatoes for 30 minutes, or until lightly browned. Do not stir. Serve hot.
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Photo courtesy of Allyson Kramer
