This is a delightful twist on the classic dish, featuring roasted potatoes, tossed in a zesty dressing with hints of herbs, and spring leeks. It is a flavorful and comforting side dish that pairs nicely with grilled meats or other vegetables
Season: Spring
Prep Time: 15 minutes
Cook Time: 30 minutes
Serves 6
Ingredients
2 lbs small red potatoes, or yukon gold
6 spring leeks, sliced, chopped
1 cup celery, chopped
6 cloves garlic, roasted
1 shallot, minced
1 cup parsley, chopped
1 lemon, juiced, & Zest
4 tbsp. red wine vinegar
5 tbsp. extra virgin olive oil
3 anchovy fillets, minced, optional
1 tsp. sea salt, more for boiling potatoes.
1/8 tsp fresh black pepper
Method ~
Preheat the oven to 425
Cut potatoes in half, then quarters. Place them in a pot with salted water. Bring to a boil. Gently boil for 5-8 minutes. You want them firm, but slightly tender.
Par boiling potatoes gives you a crispy exterior and tender interior when roasting. Drain the potatoes.
In a mixing bowl add potatoes , olive oil, salt, pepper and toss. Add the potatoes in a single layer to a sheet pan. Place in preheated oven and roast for 20-30 minutes.
In your bowl you tossed potatoes in, add the chopped leeks and sliced garlic , and toss with a sprinkle of salt, and drizzle of olive oil.
After10 minutes of roasting the potatoes, add the garlic and leeks to the sheet pan. Finish roasting. Keep an eye on your pan, as to not burn the leeks. Check for doneness.
Take the pan out of the oven, and toss your ingredients in a large bowl. Add chopped celery.
In a separate small bowl add minced anchovies, and olive oil. pound it to a creamy texture. Add lemon juice, vinegar, salt, and chopped shallot. Blend well. Taste for seasoning.
Add the dressing to the potatoes, and leeks. Gently toss. Add fresh chopped parsley, and toss. Taste for seasoning and dressing. If it feels dry, add more oilve oil, Add more lemon, or wine vinegar for acidity.