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Servings: 4
Calories: 217kcal
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Ingredients
- 1 1/2 pounds baby yellow potatoes
- 1 tablespoon extra virgin olive oil
- 1 1/2 tablespoons unsalted butter
- 1 large leek
- 1 tablespoon Chopped fresh thyme
- 1 tablespoon Chopped fresh rosemary
Instructions
- Pre-heat the oven to 410
- Slice the leeks and place them in a bowl of cold water for about 5 minutes.
- drain the leeks and rinse them again in a colander, pat them dry and set them aside.
- Slice 1 1/2 pounds baby yellow potatoes in half and place them in a bowl; toss with 1 tablespoon extra virgin olive oil and a little bit of sea salt and pepper to taste.
- arrange the oil-coated potatoes on a parchment-lined baking sheet and bake them until they are fork-tender which will be about 15 to 20 minutes.
- While the potatoes are cooking, add 1 1/2 tablespoons unsalted butter to a skillet and melt it over medium heat. Once the butter has melted add the sliced leeks with garlic and begin to caramelize them; this should take about 15 minutes.
- Add the chopped rosemary and the roasted potatoes; toss everything together and serve immediately.
Notes
Store leftovers in the refrigerator in an airtight container for up to three days. Reheat leftover potatoes in a skillet on top of the stove or in the oven.
Yukon Gold or larger yellow potatoes can be used in place of the baby potatoes. Cut them into chunks that are 1 1/2 to 2 inches in size.
Nutrition
Calories: 217kcal | Carbohydrates: 34g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 16mg | Potassium: 773mg | Fiber: 5g | Sugar: 2g | Vitamin A: 604IU | Vitamin C: 39mg | Calcium: 48mg | Iron: 2mg
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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