Roasted Potato Spinach And Parmesan Salad - cooking recipe

Ingredients
    2 lbs yukon gold potatoes, cut into 3/4 inch wedges
    2 1/2 tablespoons olive oil
    3/4 teaspoon dried rosemary, crumbled
    salt and freshly ground black pepper
    1/2 cup light mayonnaise
    1 teaspoon lemon zest, grated
    1 1/2 tablespoons water
    1 garlic clove, crushed
    6 cups Baby Spinach
    1/2 cup parmesan cheese, shaved
Preparation
    Preheat oven to 450 degrees F.
    On a large baking sheet, toss together potatoes, oil, rosemary, and 3/4 teaspoon salt.
    Roast until potatoes are tender and golden, tossing once or twice, about 40 minutes; cool.
    In a large salad bowl, whisk together mayonnaise, lemon zest, lemon juice, water and garlic.
    Add potatoes, spinach, and Parmesan cheese; toss.
    Season with freshly ground black pepper.

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