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Pan-Fried Honey-Lemon Fingerling Potatoes and Leeks

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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 6 servings
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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 


  1. 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.
  2. 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.
  3. 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.
  4. Sprinkle with the parsley and lemon zest. Season with additional salt and pepper to taste.