With Roasted Potatoes and Spinach Salad
To roast the potatoes, chop, toss with olive oil, season with salt and pepper, and roast at 400 degrees until they are brown. About 20 minutes, depending on the size and type of potatoes. Stir once.
The spinach "salad" is just baby spinach tossed with a tiny bit of olive oil and the juice of half a lemon. Salt and pepper.