¾ pound small red potatoes,
scrubbed, cut into 1-inch pieces
2 teaspoons plus 4 tablespoons olive
oil, divided
1 teaspoon salt, divided
½ teaspoon freshly ground
black pepper, divided
2 tablespoons fresh lemon juice
1 teaspoon grated lemon peel
¼ teaspoon sugar
8 ounces white mushrooms, sliced
4 ounces shiitake mushrooms, stems
removed, sliced
2 tablespoons minced shallots
2 bunches spinach, trimmed (about
1½ pounds)
Heat oven to 450 degrees F. Place potatoes in 9-inch square baking pan. Toss with 2 teaspoons oil, ¼ teaspoon salt and ¼ teaspoon pepper. Roast potatoes 20 to 25 minutes, turning occasionally, until tender and golden.
Meanwhile, whisk 2 tablespoons oil, lemon juice and peel, ½ teaspoon salt, remaining ¼ teaspoon pepper and sugar in small bowl; set aside.
Heat remaining 2 tablespoons oil in large skillet over high heat. Add mushrooms, shallots, and remaining ¼ teaspoon salt. Cook, stirring, until mushrooms are golden brown. Transfer to bowl; add spinach.
Add lemon dressing to skillet; cook over high heat until heated through, stirring to loosen any browned bits. Add hot dressing and roasted potatoes to spinach mixture. Toss and serve immediately.