Crispy Potatoes and Leeks
Transform your weeknight side dish game with this recipe for Crispy Potatoes and Leeks, a perfect harmony of tender, caramelized leeks and golden, pan-fried Yukon Gold potatoes. This simple yet flavorful dish uses fresh ingredients like fragrant garlic, earthy thyme, and a touch of butter for richness, while the quick skillet cooking method ensures irresistibly crispy edges. The optional sprinkle of Parmesan cheese adds a savory finish, making it an excellent pairing for roasted meats, grilled fish, or even a hearty salad. Ready in just 45 minutes, this versatile, easy-to-make recipe is perfect for both busy weeknights and elegant dinner parties. Whether you're searching for a comforting side dish or a veggie-packed centerpiece, this crispy potato and leek combo will not disappoint!
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Recipe Information
Ingredients
- 4 medium Yukon Gold potatoes
- 2 large Leeks
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 cloves Garlic
- 1 teaspoon Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Parmesan cheese (optional)
Instructions
Wash and peel the potatoes, then cut them into 1/2-inch cubes. Place them in a bowl of cold water to remove excess starch.
Trim the leeks, removing the dark green tops and root ends. Slice the leeks lengthwise, then rinse thoroughly to remove any dirt. Slice them thinly into half-moons.
Peel and mince the garlic cloves finely.
Drain the potatoes and pat them dry with a clean kitchen towel.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the potatoes in a single layer and cook for 10–12 minutes, turning occasionally, until they are golden brown and crispy. Remove the potatoes from the skillet and set aside.
In the same skillet, reduce the heat to medium-low and add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter. Once the butter is melted, add the leeks, garlic, thyme, salt, and black pepper.
Cook the leeks for 8–10 minutes, stirring occasionally, until they are soft and slightly caramelized.
Return the crispy potatoes to the skillet with the leeks. Toss everything together gently and cook for an additional 3–5 minutes to let the flavors meld.
If desired, sprinkle with grated Parmesan cheese just before serving for extra richness.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.6 g | 106% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 3315 mg | 144% | |
| Total Carbohydrate | 187.7 g | 68% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 17.3 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1036 mg | 80% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 4060 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
