Thursday, June 13, 2013

roasted potatoes with leeks

A perfectly elegant side dish for an entertaining dinner, or a healthy mayo-free version of a BBQ potato salad dish, these roasted potatoes get an extra lift from the light onion-y flavor of the leeks.

Ingredients (for 2 large sides or 4 smaller portions):
4 small potatoes, cubed into 1/8ths
1 leek stalk, diced into small rings
1 tbs olive oil
salt & pepper to taste

1. Preheat oven to 425F. Place potatoes and leek bits into a pan and drizzle with olive oil before sprinkling with a dusting of salt & pepper. Mix to coat thoroughly.

2. Bake for 45 minutes, until softened, crisped, and browned.

That's it! Two easy steps! Tons of flavor, I promise, just give it a shot and you'll never make home fries again, soon you'll be addicted to these little bundles of joy just like I am!
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