Potatoes With Leeks and Rosemary

jovigirl's Note:

This is a quick potato dish - I love the addition of leeks!

• Total Time: 40 mins
• Prep Time: 15 mins
• Cook Time: 25 mins

Ingredients:

Servings: 6

• 2 tablespoons olive oil
• 1 tablespoon butter
• 2 lbs russet potatoes, peeled and thinly sliced
• 1 large leek, chopped (white part only)
• 1 cup chicken broth
• 1 cup dry white wine
• 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried rosemary)
• 3/4 teaspoon salt
• 1/4 teaspoon pepper

Directions:

1. In a wok, heat olive oil and butter over medium-high heat until hot, swirling to coat sides of pan. Add potatoes and leek and cook, stirring and turning potato slices until hey turn translucent, 6 to 8 minutes.
2. Add chicken broth, wine, rosemary, salt, and pepper. Bring to a boil. Reduce heat to medium-low, cover, and cook until potatoes are tender, 20 to 25 minutes.
3. Uncover and cook, stirring occasionally, until most of liquid is absorbed, about 4 minutes.

Reviews

[TasteTester]

I made this for dinner last evening. I sliced the potatoes as thin as I could and they came out nice and translucent -- and cooked up beautifully. The only thing I would change is to perhaps add some minced garlic or some parmesan cheese for a little extra flavor. The leeks added a mild oniony taste that worked perfectly with this. We all enjoyed this recipe, and thanks for sharing it!

[Marsha Mazz]

This was a delicious recipe. My potatoes never did get translucent - manybe I sliced them too thick. But, they were yummy anyway. I couldn't toss out the green tops from the leeks, so I added them towards the end of the cooking. They added a nice color and a bit of a crunch. I've just discovered the leek and I love it.

[Dreamgoddess]

This was a simple to make, lovely dish. We really enjoyed the combination of flavors. Thanks for sharing!