Dinner Jan 10, 2024
Note: I have sous vide potatoes before and thought they were just meh. The reason I'm doing it again is mostly to see if blue potatoes keep their color. They kind of lost their color in the sous vide, but it came back after the oven. Still pretty meh overall.
This dish was mostly an excuse to use up the last of a goat cheese dip we had around. Could easily be replaced with any creamed spinach recipe you want to use. Or use goat cheese, bacon, dates, and green onions to try to copy the dip.
Ingredients:
2lbs Blue Potatoes
1lb Green Beans
2 small Yellow Onion
4 Dates
Vegetable Oil
1 Tbsp Butter
1lb Spinach
Stock
6oz (a fourth the 24oz tub) Costco's Goat Cheese, Bacon, and Date Dip
To Taste:
Kosher Salt Black Pepper
Directions:
Chop potatoes into large, but bite sized pieces. Toss with some kosher salt and then vacuum seal. Cook in sous vide for one hour at 183°F (83°C).
Preheat oven to 400°F (200°C).
Chop onions into eighths and dates into fine pieces.
In a large bowl, separately toss green beans, onion, and then sous vide potatoes with oil, salt, and pepper.
Place green beans, onion, and potatoes on a foil lined and greased sheet pan.
Bake for 30 minutes, stirring halfway through.
Meanwhile, wash and dry spinach.
Heat a tablespoon of butter in a large pot. Once it's melted, add spinach, a splash of stock, salt, and black pepper.
When the spinach is just almost done, stir in the goat cheese dip. Finish cooking the spinach while heating up the cheese.
Garnish with dates.
Final Notes:
I'm not sure how I felt about the dates, mostly with the potatoes. But Luke liked them. It would have helped to chop them up finer so the could be dispersed better, so I noted that in my directions.
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