•  1kg potatoes, thinly sliced
•  ¼ cup (60ml) olive oil
•  1 teaspoon celery salt+
•  100g baby spinach leaves
•  ½ cup (40g) finely grated parmesan

creamy lemon dressing

•  2 tablespoons sour cream
•  2 tablespoons whole-egg mayonnaise
•  1 tablespoon lemon juice

  Preheat oven to 200ºC (390ºF). To make the creamy lemon dressing, place the sour cream, mayonnaise and lemon juice in a non-metallic bowl and stir to combine. Set aside.

  Place the potato, oil and celery salt in a baking dish and toss to coat. Roast for 20–30 minutes or until golden and crisp. Cool and place in a bowl with the spinach and parmesan and toss to combine. Spoon over the dressing to serve.
+ Celery salt is available from the spice aisle of the supermarket.