1kg potatoes, thinly sliced
¼ cup (60ml) olive oil
1 teaspoon celery salt+
100g baby spinach leaves
½ cup (40g) finely grated parmesancreamy lemon dressing
2 tablespoons sour cream
2 tablespoons whole-egg mayonnaise
1 tablespoon lemon juicePreheat 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.
