- 2 pounds russet potatoes, large diced
- ⅓ cup vegetable oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 8 ounces mushrooms, quartered
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- kosher salt
- 2 cups baby spinach
- ¼ cup freshly chopped curly parsley
- 1 lemon
- Add the potatoes to a pot of boiling salted water and boil them, par-cooking the potatoes for about 3 minutes.
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