Fingerling Potatoes and Caramelized LeeksThese potatoes go great with the carmelized leaks - a new favorite.
1 pound fingerling potatoes
2 teaspoons olive oil
1 leek, thinly sliced (white and light green only)
Kosher Salt to taste
Black Pepper to taste
1 tablespoon parsley, minced
Add potatoes to a boiling pot of water and cook until soft, set aside.
Take a sauté pan and place leeks in pan, fill with water about 1/2” deep.
Cook on medium until water has evaporated.
Leeks will be cooked by the time the water is gone, but keep adding water (about 1/8th a cup) and continue to simmer, stirring occasionally until leeks are creamy and caramelized, you may need to add water several times.
Once leeks are caramelized, set aside.
Over medium heat, place a sauté pan and heat for one minute.
Add olive oil and heat another minute.
Add potatoes, salt and pepper and cook until heated thru.
Mix in caramelized leeks and cook another minute.
Sprinkle with minced parsley.