Creamy Roasted Garlic Potatoes

What a fabulous potato dish especially for kids. Easy to prepare.

You can do this dish either as a baked casserole or as I will post here. Be versatile if you like. You can add cheese or heavy cream.

This post will be on the lighter side as it is made with Greek yogurt.

Ingredients:

4-6 Yukon gold potatoes - washed and scrubbed with skin on

2-3 TBL olive oil

1/2 cup or more - full fat Greek plan yogurt

2 cups baby spinach - rough chop

1 large yellow onion chopped

4 garlic cloves - chopped

salt and black pepper

Good pinch Emerils or paprika

Directions:

Preheat oven 425 degrees

Cut the potatoes into 1 1/2 inch chunks. Coat well with olive oil, salt, pepper and any favorite spice such as paprika, Emerils, etc.

Roast for approx 25-30 minutes.

In a large skillet add the olive oil and on medium high heat..when hot add the onions. Once the onions begin to soften and color add the garlic and cook for 2-3 minutes.

Add the chopped spinach and stir until spinach is wilted.

Turn the heat off and remove skillet from the burner. Add a generous amount of salt and back pepper to the spinach mix - then add the yogurt.

Mix well adding a tablespoon or more of the yogurt if you like.

Add the hot roasted potatoes then stir well.

Taste and adjust seasonings as you wish.

*Quick Tip - you can substitute the yogurt for a handful of a 4 cheese blend - then bake for 10 minutes.

ENJOY!