Rated 5.0 stars by 1 users
Side Dishes
American
4-6 servings
5 minutes
19 minutes
Bring rustic, comforting flavors to your table with this Dutch Yellow® Potato & Leek Skillet. Melissa’s Dutch Yellow® Potatoes are roasted to perfection and paired with tender, lightly caramelized leeks, fragrant rosemary, and a touch of butter for a simple yet satisfying dish. This one-pan recipe makes an ideal side for roasted chicken, grilled meats, or seasonal meals and comes together quickly for an easy homemade addition to any menu.
1 ½ pounds Melissa’s Dutch Yellow® Potatoes – halved
1 Tbsp. Extra Virgin Olive Oil
1/8 tsp. Kosher Salt
1/8 tsp. Freshly Ground Pepper
1 bag Melissa’s Cleaned & Sliced Leeks
1 Tbsp. Unsalted Butter
1 Tbsp. Fresh Rosemary – chopped
Preheat the oven to 425ºF.
In a bowl, toss the potatoes with the olive oil and a little salt and pepper. Place the potatoes in a single layer on a baking sheet and place into the oven. Roast them for 10-12 minutes or until just fork-tender.
In a cast-iron skillet, melt the butter and sweat the leeks. Add the potatoes and rosemary and cook until everything is slightly caramelized, about 8 minutes. Serve hot.
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