Pan-Fried Honey-Lemon Fingerling Potatoes and Leeks
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 187
- Total Fat
- 6
- Saturated Fat
- 3
- Carbohydrates
- 31
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 4
- Cholesterol
- 10
- Sodium
- 430
- Total: 35 min
- Active: 35 min
Ingredients
Salt
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
Directions
- 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.
- 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.
- 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.
- Sprinkle with the parsley and lemon zest. Season with additional salt and pepper to taste.