Sauteed Potatoes and Leeks
Elevate your side dish game with this irresistible recipe for Sautéed Potatoes and Leeks! Featuring tender Yukon Gold potatoes and sweet, caramelized leeks, this dish is perfectly complemented by the rich flavors of garlic, fresh thyme, and a touch of butter. The potatoes are cooked to golden perfection, adding a delightful crispness, while the leeks lend a subtle sweetness that balances the dish. Ready in just 40 minutes, this skillet-cooked recipe is both simple and versatile, making it an ideal choice for weeknight dinners or holiday feasts. Garnish with fresh parsley for a burst of color and serve as a hearty side or a comforting vegetarian main. If you're looking for a quick, flavorful, and wholesome dish, this sautéed potatoes and leeks recipe is sure to impress!
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Recipe Information
Ingredients
- 4 medium Yukon Gold potatoes
- 2 large Leeks
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 2 large Garlic cloves
- 1 teaspoon Fresh thyme leaves
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Fresh parsley (optional, for garnish)
Instructions
Peel the potatoes and cut them into 1/4-inch thick slices. Rinse the slices in cold water and pat them dry with a clean kitchen towel.
Trim the root and dark green tops from the leeks, leaving only the white and light green parts. Halve the leeks lengthwise and rinse under running water to remove any grit. Thinly slice the leeks crosswise.
Mince the garlic cloves and set aside.
In a large nonstick or cast-iron skillet, heat the olive oil and butter over medium heat until the butter is melted and foamy.
Add the sliced potatoes to the skillet in a single layer (work in batches if necessary) and sauté them for 8–10 minutes, flipping occasionally, until they are golden brown and tender. Remove the potatoes from the skillet and set aside on a plate.
In the same skillet, add the sliced leeks. Sauté them for 5–7 minutes, stirring frequently, until they are softened and slightly caramelized.
Add the minced garlic and thyme leaves to the leeks. Cook for an additional 1 minute, stirring constantly, until fragrant.
Return the sautéed potatoes to the skillet with the leeks. Gently toss everything together, and season with salt and black pepper to taste.
Cook for another 2–3 minutes to let the flavors meld, then remove from heat.
Garnish with freshly chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
1151 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.6 g | 53% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 1300 mg | 57% | |
| Total Carbohydrate | 187.5 g | 68% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 17.2 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 323 mg | 25% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 4021 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.
