Lemony Leeks and Potatoes


Lemony Leeks and Potatoes
Recipe type: Side Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
A homey dish that’s perfect with chicken or lamb
  • 1½ pounds leeks (3 medium)
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1½ pounds potatoes (Yukon Gold)
  • ¼ teaspoon white pepper
  • 1 teaspoon dried mint
  • 1 teaspoon dried dill
  • 1 cup hot water or vegetable broth
  • 2 tablespoons lemon juice
  • ⅓ cup dried bread crumbs
  • Pinch of saffron (optional)
  • Lemon wedges (optional)
  1. Preheat oven to 375 degrees
  2. Trim roots and dark tops from leeks and clean
  3. Cut leeks into 1 inch slices
  4. Heat 1 tablespoon of oil in heavy skillet
  5. Add leeks and ½ teaspoon of salt
  6. Cook over moderate heat, stirring often until leeks are soft (about 5 minutes)
  7. Cut potatoes into ½ inch slices
  8. Spread half of the leeks into 2 quart baking dish.
  9. Combine potatoes, remaining salt, pepper, ½ teaspoon each of mint and dill and ½ tablespoon oil. Spread half of mixture over leeks.
  10. Cover with remaining leeks and top with remainder of potato mixture.
  11. Combine water or broth, lemon juice, and saffron and pour over.
  12. Cover tightly with foil and bake until tender (about 1¼ hours)
  13. Meanwhile mix bread crumbs, remaining mint and dill and oil.Mix well.
  14. Uncover dish and sprinkle crumbs on top.
  15. Increase heat to 425 and bake until crisp and brown (about 15 minutes)
Nutrition Information
Serving size: 4-6