After plowing through a gazillion loads of laundry yesterday, not to mention the who-knows-what I mopped up from the kitchen floor, I decided to make a well-earned dinner to take the sting off of Monday. After all, discovering that one of the kids left more Kleenex in his pockets, via a paper explosion upon opening the dryer, was a call for a pick-me-up. I originally saw this recipe on Food Network, and it sounded incredibly bizarre. The honey and lemon seemed just unusual enough to ensure that these would either be really tasty, or a big, fat, Nope. They ended up as an amazing combination of flavors and textures, with each element bringing a perfect balance to the dish. I have adapted the recipe since then, and it’s the perfect side dish when you want something a little different and just a bit decadent.

Crispy Potatoes with Leeks, Lemon and Honey
Notes
- Salt
- 2 lbs fingerling potatoes or small yellow potatoes
- 2 Tbs butter
- 1 leek, halved, thoroughly washed and sliced up to pale green part
- Black pepper to taste
- 2 Tbs olive oil
- 1 tsp honey
- 1 tsp dried parsley
- Zest of 1 lemon