Ok so here’s Valentine’s Day part dos, and it’s what you do if you are the “let’s cook something nice, aka steak” type of person. I kind of am that person, mainly because my growing-up family was NOT a red meat type of a family. Still isn’t, in fact, unless I cook it for the whole lot of them.
Which I’m wont to do.
This, as most of my recipes are, was Jay’s idea. He suggested doing a potato that involved lots of classic steakhouse flavors that would go with steak. So that’s exactly what I did. We have roasted sweet potatoes, then we scoop them out and mash them up with garlicky creamed spinach. Then the whole thing gets topped with crispy onions, and steak goes on the side. Super crispy on the outside, rare inside, salt sprinkled over, thinly sliced. That’s my fav type of steak, no matter what the cut is.
You need sweet potatoes! One whole one per vegetarian, one half per meat-eater, imo. Then you need spinach, garlic, onion, flour, seasoned salt, and heavy cream. Maybe some olive oil for the spinach and frying the onions and some extra salt.
First, you’ll bake the potatoes. 450F for 20-30 minutes until they’re super soft, then let them cool until they’re not going to burn your fingers off. While that’s happening you can fry the onions and wilt the spinach. In a skillet for frying the onions, add about 1/2 inch of olive oil and turn the heat to medium-high while you prep the onions.
Peel and thinly slice the onion, then add the flour and seasoned salt to a little dish. Toss the onions with the flour and seasoning.
When the oil is hot (test one onion first), fry the onions in batches for about 2 minutes on each side until golden brown. You don’t want to hurry this process, just do a little handful at a time so the onions can fry in one even layer.
Take the fried onions out of the oil and onto paper towels to drain, then finish frying the onions. They can hang out while you make the rest of the potato filling.
For the spinach, mince the garlic and add it to a pan with a drizzle of oil over medium heat.
When the garlic sizzles and baaaarely turns brown, add the spinach.
Pour in the cream, add a sprinkle of salt, and stir everything together for about a minute to wilt the spinach slightly.
Now, back to the potatoes! Halve them and scoop most of the flesh right into the spinach mixture.
You want to leave a little edge of potato to keep the boat sturdy, but get as much sweet potato as you can OUT and into the spinach.
Stir the sweet potato into the spinach, then taste! Add salt and pepper, as much as you’d like.
Now, gently spoon the potato mixture back into the potato skins.
And top everything with the crispy onions.
Now, at this point you can eat the potatoes straight away, but I like to stick them back in the oven for 10 minutes or so at 375F to really meld the flavors. If you do that you’ll want to be working on your steak or whatever else you’re making with this while you’re working on the potatoes. OR, you can make these way in advance (a few days, even, just keep them in the fridge) and reheat them in the oven at 375F for a little longer until they’re heated through and the onions are crispy again.
Glorious! I’m really inspired now to top everything in my life with fried onions, which should do wonders for post-baby weight loss, amirite? “No, it’s not baby weight! It’s onion weight!”
Anyway. Valentine’s Day. Or any day! These are delicious, fried onions are awesome, and you should make these for someone you love, even if you are all about self and/or labrador love. Do it.
- 2 large sweet potatoes
- olive oil
- 1 medium onion, thinly sliced
- 1/4 cup flour
- 1 teaspoon seasoning salt
- 2 cloves minced garlic
- 4 cups fresh baby spinach leaves
- salt, to taste
- 1/2 cup heavy cream
- Preheat the oven to 450F. Prick the potatoes all over with a fork, and roast for 30 minutes until soft when poked with a fork. Remove from the oven and let cool until you can handle them, then cut the potatoes in half.
- While the potatoes are cooling, fry the onions. Heat 1/2 inch of olive oil in a skillet over medium-high heat and prepare a plate with some paper towels for draining the onions once fried.
- Combine the flour and seasoned salt in a small dish, then toss with the onions. When the oil is hot, fry the onions in small batches (just one layer at a time in the oil) for about 2 minutes on each side until golden. Remove to the paper towels and let rest while you finish the rest of the potatoes.
- In a separate skillet, heat a drizzle of oil and the garlic over medium heat until fragrant. Add the spinach and the cream and stir for 2 minutes to wilt the spinach. Sprinkle with salt. Scoop the flesh out of the sweet potatoes, leaving a little border in the skin, and mash the sweet potatoes into the spinach mixture. Taste and add more salt or pepper if you'd like.
- Scoop the sweet potato mixture back into the potato skins and top with the crispy onions. Arrange on a baking sheet and bake at 375F for 10 minutes (or more, if needed) until the potatoes are hot all the way through and the onions on top are even more crispy.
- Serve as a vegetarian main dish or with sliced steak (or any protein that you like). Enjoy!