Potato and Spinach Saute

Steps

1. 1Cook potatoes the day before and refrigerate overnight. You can cook them in the microwave for 5-6 minutes or use the traditional oven method. Prick the potatoes with a fork and rub the outside with a little olive oil and place the tubers on a baking sheet. Bake at 425 degrees for 30-45 minutes (depending on the size of your potatoes). Allow the potatoes to cool completely, place them in an airtight container and refrigerate overnight.
2. 2Slice the potatoes. Cut the potatoes in half, lengthwise, and slice the half in two, then slice into smaller pieces. No need to remove the skin.
3. 3Sauté and season. Melt butter in a large saute pan over medium heat. Add onion and sliced potatoes and cook until potatoes are lightly golden brown and onions are beginning to caramelize, about 10-12 minutes, stirring occasionally. Add the fresh spinach and lemon zest. Cook until spinach is wilted. Season with salt, pepper, and paprika to taste.