creamy lemon dressing
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.