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
- 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
1) Bring a pot of salted water to a boil. Gently poach the potatoes for 10 minutes, or until just tender when pierced with a fork. You don’t want them to be completely mushy or they will fall apart when you try to pan fry them. Drain the potatoes, cut in half, and dry thoroughly.
2) Heat a large pan over medium-high heat. Melt the butter, add the leeks and season with salt and pepper. Sauté until softened, about 8 minutes. Set aside.
3) In the same pan, heat the olive oil. Put the potatoes cut-side down in the pan and cook until golden brown, about 5 minutes; flip and repeat on the skin side. Add back the leeks, drizzle with the honey and cook for another 2 to 3 minutes.
4) Sprinkle with the parsley and lemon zest. Season with additional salt and pepper to taste.