These melt in your mouth Roasted Potatoes with Caramelized Leeks is the perfect addition to your dinner.
The number one produce item sold this year is specifically the Dutch Yellow Potatoes or DYP’s. These golden gems have a rich texture with a mixture of buttery and nutty flavors and the perfect amount of starchiness.
You can essentially do anything with this variety; bake, broil, roast, grill, simmer, steam, sauté or boil them. I always have them on hand for an easy and delicious side dish like this recipe.
A few simple, yet quality ingredients is all you need for this satisfying recipe.
It all comes together easily for a delicious side dish.
Roasted Potatoes with Caramelized Leeks
- 1 1/2 lbs. Dutch Yellow Potatoes washed and halved
- 2 tbsp. Extra Virgin Olive Oil divided
- Kosher Salt & Ground Black Pepper to taste
- 1 tbsp. Unsalted Butter
- 2 Leeks sliced
- 2 sprigs fresh Rosemary stems removed
Preheat the oven to 425ºF
In a bowl, toss the potatoes with 1 tablespoon of the olive oil and season with salt and pepper
Place the potatoes, in a single layer, on a baking sheet and place in the pre-heated oven
Roast until fork tender, about 12-15 minutes
While the potatoes are cooking, heat the rest of the olive oil and butter in a sauté pan
Add the leeks and caramelize them. Add the rosemary and cook for 1 minute
Toss with the roasted potatoes and serve
Recipe adapted from Real Food Mostly Plants
And now, for the rest of the Melissa’s Produce Top 10 Specialty Produce Items of 2020