Crispy Potatoes, Cheesy Spinach


Ingredients: potato, spinach, butter, olive oil, flour, milk, lemon, aged Gouda, black pepper, salt.

I’m not sure if my dinner here qualifies as an actual meal or just 2 side dishes on one plate. This exact dilemma comes up quite a lot as a vegetarian, at least in my experience. It’s so hard to let go of the protein-veg-starch model. At any rate, the potatoes and spinach came out very tasty and satisfying.

To make the potatoes, I cubed them (with skins intact) and tossed them in olive oil, salt, and pepper. Then I scattered them on a foiled baking tray and popped them in the oven for an hour. Halfway through the cooking I shook them around because the bottoms were getting much browner than the sides. This procedure worked out fine, but I suspect there are better ways to achieve evenly-browned roast potatoes. Anybody have tips for me?

For the spinach, I simply made a Mornay sauce (Béchamel plus cheese) and drizzled it into the pan where my thawed frozen spinach was cooking. The Mornay was really tasty. My cheese of choice was a grainy aged Gouda, which has a marvelous caramel flavor and a sharp bite. Then, as I usually do with anything heavy & creamy, I added a little lemon juice at the end to freshen it up.

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One Response to “Crispy Potatoes, Cheesy Spinach”

  1. Emina Says:

    🙂 this looks nice!!

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