Recipes

Crispy Fingerling Potatoes with Melted Leeks & Dijon Butter

Crispy roasted fingerling potatoes topped with buttery, slow cooked leeks for a comforting Thanksgiving side dish.

Ingredients

2 lbs fingerling potatoes, halved lengthwise

2 tbsp olive oil

1 tsp salt

black pepper

2 large leeks, white and light green parts only, thinly sliced

2 tbsp butter

1 tbsp olive oil

2 garlic cloves, minced

1 tbsp Dijon mustard

1 tbsp apple cider vinegar

2 tbsp parsley, chopped

salt and pepper, to taste

Method

1. Preheat the oven to 425 F. Toss the halved fingerling potatoes with olive oil, salt and black pepper. Arrange cut side down on a sheet pan in a single layer. Roast until the potatoes are fork tender with deeply golden crispy sides.

2. While the potatoes are roasting, heat the butter and olive oil in a large skillet over medium low heat. Add the leeks and a pinch of salt. Cook gently, stirring occasionally, until very soft and sweet without browning. Add the garlic and continue to cook until fragrant.

3. Remove the leeks from the heat and stir in Dijon mustard and apple cider vinegar. Season with salt and pepper.

4. To serve, arrange crispy potatoes on a serving platter and spoon warm melted leeks over the top. Sprinkle with parsley to finish.