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Side Dish
6 - 8 servings
15 minutes
20 minutes
Chef Tom Fraker
1½ pounds Melissa’s Dutch Yellow® Potatoes – washed and halved, (or substitute with our Organic Red Potatoes)
2 tablespoons extra virgin olive oil – divided use
Kosher salt and freshly ground black pepper – to taste
1 tablespoon unsalted butter
6 ounces leeks (sliced and cleaned)
2 sprigs fresh Rosemary – stems removed
Preheat the oven to 425ºF.
In a bowl, toss the potatoes with 1 tablespoon of the olive oil and season with salt and pepper.
Place the potatoes, in a single layer, on a baking sheet and place in the pre-heated oven.
Roast until fork tender, about 12-15 minutes.
While the potatoes are cooking, heat the rest of the olive oil and butter in a sauté pan.
Add the leeks and caramelize them. Add the rosemary and cook for 1 minute.
Toss with the roasted potatoes and serve.
