Potatoes With Leeks and Rosemary

Total Time
Prep 15 mins
Cook 25 mins

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

Ingredients Nutrition


  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.


Most Helpful

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!

TasteTester August 01, 2010

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.

Marsha Mazz August 31, 2006

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

Dreamgoddess December 29, 2005

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