Potatoes with Leeks and Rosemary
Elevate your side dish game with this rustic and flavorful recipe for Potatoes with Leeks and Rosemary. Perfectly golden Yukon Gold potatoes are paired with tender, sautéed leeks for a delightful blend of creamy and savory textures. Infused with the aromatic essence of fresh rosemary and hints of garlic, this dish strikes a balance between comfort food and culinary sophistication. A touch of olive oil and optional vegetable broth ensures rich, moist potatoes with just the right amount of crisp on the edges. Ready in just under an hour, this versatile dish makes an ideal accompaniment to roasted meats, grilled fish, or vegetarian mains. Easy to prepare and packed with rich, earthy flavors, Potatoes with Leeks and Rosemary will quickly become a staple in your kitchen.
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Recipe Information
Ingredients
- 6 medium Yukon Gold potatoes
- 2 large Leeks
- 2 sprigs Fresh rosemary
- 3 tablespoons Olive oil
- 2 large Garlic cloves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Vegetable broth (optional for extra moisture)
Instructions
Wash and peel the potatoes. Cut them into 1-inch chunks and set aside.
Trim the green tops and roots from the leeks, leaving only the white and light green parts. Slice them in half lengthwise, then rinse under cold water to remove any grit. Slice the leeks into 1/4-inch thick half-moons.
Finely chop the garlic cloves and set aside.
Heat the olive oil in a large skillet or sauté pan over medium heat.
Add the leeks to the pan along with a pinch of salt. Sauté for 5-7 minutes, stirring frequently, until the leeks are softened and fragrant.
Add the garlic and cook for 1 minute until fragrant, being careful not to let it burn.
Add the potato chunks to the pan along with the rosemary sprigs, salt, and pepper. Stir everything to coat the potatoes evenly with the oil and seasonings.
Cover the pan with a lid and lower the heat to medium-low. Allow the potatoes to cook for 20-25 minutes, stirring occasionally to prevent sticking, until they are fork-tender.
If the pan becomes too dry during cooking, add the vegetable broth a tablespoon at a time to prevent scorching.
Remove the lid and cook for an additional 5 minutes to let the edges of the potatoes crisp up slightly.
Remove the rosemary sprigs before serving. Adjust seasoning with additional salt and pepper to taste.
Serve warm as a side dish to complement roasted meats, grilled fish, or a hearty vegetarian main course.
Nutrition Facts
Calories |
395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.3 g | 14% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 584 mg | 25% | |
| Total Carbohydrate | 72.7 g | 26% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 11.3 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 176 mg | 14% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1400 mg | 30% | |
*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.
