Ingredients:

  • 1.5 lbs Yukon Gold potatoes, cubed into 1-inch pieces
  • 2 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 8 oz cremini mushrooms, quartered
  • 1 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 tbsp low-sodium soy sauce
  • 5 oz fresh baby spinach, loosely packed
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, toss the cubed potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper.
  3. Spread the potatoes in a single layer on a large rimmed baking sheet and roast for 20 minutes, flipping halfway through, until the edges are mahogany-colored and crisp.
  4. While potatoes roast, toss the quartered mushrooms with olive oil, minced garlic, and soy sauce in a bowl.
  5. Slide the pan out of the oven, push the potatoes to the edges to create space in the center, and spread the mushrooms in the middle.
  6. Return the pan to the oven for 10–12 minutes until the mushrooms are plump and fragrant.
  7. Remove the pan from the oven and immediately toss in the baby spinach, lemon juice, lemon zest, and chopped parsley, stirring until the spinach is just wilted.