Classic Steak Dinner Sides | Confit Potatoes and Creamed Spinach

Easy but Classy!

Confit potatoes and creamed spinach are two all time classics that can be done in a variety of ways, but here's our favorites.

Want a visual guide? Watch the video!

• 2lbs fingerling potatoes (washed)
• 3 garlic cloves, peeled and smashed
• 2 springs rosemary
• 2 tsp fine sea salt
• 3 cups duck fat (or fat/oil of your choice
• Coarse Black Sea Salt
• Dried Red Pepper Flakes
• Maple Sugar Smoked
• Black Pepper
• Dried Parsley

• Preheat oven to 225 degrees with rack in the center.
• Wash & scrub potatoes and place in disposable tray or deep baking dish.
• In a separate bowl, whisk salt into 1 cup of duck fat, then add to tray/dish with remaining fat.
• Add crushed garlic & rosemary to tray.
• Place in oven uncovered for 90 minutes, checking every 30 minutes to rotate.
• After 90 minutes, set oven to 400 and cook for 30 more minutes.
• Remove from oven (very carefully), and remove potatoes from tray and place in bowl.
• Add toppings/seasoning while hot, let cool for 5 minutes and serve

• 1lb frozen spinach, cooked to package directions and drained
• 4.5 tablespoons unsalted butter
• 1 sweet onion, finely chopped
• 4 cloves garlic, minced
• ¼ teaspoon nutmeg
• 1 teaspoon pepper
• 2 teaspoons course salt
• 1 cup Oaxaca cheese (mozzarella okay too)
• ½ cup grated parmesan
• 3 cups whole milk
• ¼ cup AP flour

• In a large skillet over medium low heat, melt butter and lightly sauté garlic and onions (till translucent).
• Add coarse salt, pepper and nutmeg, stir for just a few seconds.
• Reduce heat to low and add flour, mix with non-metal utensil and cook for 3 minutes until raw flour smell is gone.
• Add milk, stirring occasionally until mixed and begins to bubble.
• Add Oaxaca cheese and cook for 7-9 minutes until thickened.
• Add cooked spinach and parmesan, stir to combine and remove from heat.

Want to be comfortable while you make it? Pick up a Grillslingers Hoodie!