Spinach-Roasted Fingerling Potatoes | VegNews

Ingredients

• 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
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