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Preheat oven to 375 degrees Fahrenheit Toss the potatoes with the minced garlic, EVOO, salt and pepper, and spread on a baking sheet. Roast for 45-55 minutes until the potatoes are golden brown and fork tender, making sure to stir the potatoes every so often while roasting. While the potatoes are roasting, whisk together the vinegar, EVOO and salt and pepper in a small bowl. In a large salad bowl, toss the baby spinach, feta, sun-dried tomatoes, Kalamata olives and dill together. Once the potatoes are perfectly roasted, remove them from the oven and heap them directly into the salad bowl. Pour the dressing on top, and gently toss with tongs. Allow the spinach to wilt, feta to melt slightly, and potatoes to absorb the dressing. Serve at any temperature.
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Universal suction lids — fit any pot or pan, no matching needed
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
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Universal suction lids — fit any pot or pan, no matching needed
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness