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Pan-Fried Honey-Lemon Fingerling Potatoes and Leeks


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  • Salt
  • 2 pounds fingerling potatoes
  • 2 tablespoons butter
  • 1 leek, halved, thoroughly washed and then sliced up to pale green part
  • Freshly cracked black pepper
  • 1 tablespoon olive oil
  • 1 teaspoon honey
  • 1 tablespoon minced fresh Italian parsley
  • 1 lemon, zested



Step 1

Bring a pot of salted water to a boil. Gently poach the fingerlings for 5 minutes. Drain the potatoes, cut in half and dry thoroughly.

Heat a large pan over medium-high heat. Melt the butter, add the leeks and season with salt and pepper. Saute until softened, about 8 minutes. Set aside.

In the same pan, heat the olive oil. Put the fingerlings 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.

Sprinkle with the parsley and lemon zest. Season with additional salt and pepper to taste.


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