Leeky Potatoes
Leeky Potatoes
Roasted potatoes in a creamy leek sauce
Equipment
- oven
- cutting board
- knife
- strainer or colander
- saucepan
- immersion blender, regular blender or food processor (optional)
- serving dish (optional)
Ingredients
Potatoes
- 10-12 medium potatoes
- 1 tbsp oil I used canola but you can use any high smoke point oil
- salt and pepper to taste
Leek Sauce
- 3 leeks
- 3 tbsp butter
- 1 cup cream 10% works well but again you can use what you prefer
- 1 cup chicken broth
- 1/2 tbsp dried dill
- 1/4 tsp mustard powder
- salt and pepper to taste
Instructions
Potatoes
- preheat oven to 450 degrees Fahrenheit
- wash potatoes and cut into quarters
- put cut potatoes into baking dish, drizzle with oil, salt and pepper
- toss to coat
- roast for about 40 minutes until browned, flipping or stirring at the halfway point
Leek Sauce
- cut off both ends of the leeks (you don't use the leafy dark green parts)
- half leeks lengthwise and thinly slice
- use a colander or strainer to wash leeks (soil and grit can get in between the layers of the leeks and I find this method works the best to wash it away)
- melt 3 tbsp butter in saucepan over medium heat
- add leeks
- cook for about 5 minutes or until leeks soften
- add cream and chicken broth
- turn temperature up to medium-high
- I like to use my immersion blender here. You can do this in a regular blender or a food processor or skip this step all together.
- add dill, mustard powder, salt and pepper (to taste)
- Boil for about 10 minutes or until sauce thickens
Putting it together
- transfer leek sauce to a serving dish
- place potatoes on top of sauce or if you're skipping the serving dish just dish it all up on your plate.
- Enjoy!
