Pan-Fried Honey-Lemon Fingerling Potatoes and Leeks

Pan-Fried Honey-Lemon Fingerling Potatoes and Leeks

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 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

Directions

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.


Nutrition

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