Chris' Recipes

Bon Appetite!

Roasted Red, White & Purple Potatoes & Leeks

Written By: Chris - Aug• 24•12

I pick up these delicious small, colorful potato varieties at Costco.  They have incredible flavor and appealing texture and they’re extremely versatile, so you can cook them almost anyway you want.   Recently, I had some fresh Leeks on hand in the fridge and needed to use them up.  If you haven’t tried cooking with Leeks, I encourage you to do so because they are mild, sweet and delicious!  The leek is a vegetable which belongs to the onion and garlic family.  The edible part of the leek plant is a bundle of leaf sheaths which is sometimes erroneously called a stem or stalk.  Rather than forming a tight bulb like the onion, the leek produces a long cylinder of bundled leaf sheaths.

Leeks are composed of many delicate layers that are often full of dirt and sand, so you have to clean them well before use. You will also end up discarding a lot of the leek because you only use the white and pale green portion of the stalk.  Throw the dark green part that is tough and woody.

Clean and slice your potatoes and then using a knife, cut the root portion off the bottom of the leek just above the base and slice the white and pale green reserved portions.

Fill a bowl bowl with cold water and submerge the leeks. Swish the leeks with your hand to help remove any sand or dirt that may be embedded in the layers.  The layers of the leeks need to be separated with your fingers and will float.  The soil will fall to the bottom of the bowl.  Once clean, scoop them out with a slotted spoon and press with paper towels to remove most of the liquid.

Combine with sliced potatoes and cover with plastic wrap.  Microwave on high for about four minutes to par-cook the vegetables.  Place onto foil created into a sack and season with salt, pepper and Brummel & Brown or butter.  Seal sides and cook on hot grill along side of your other dinner items on medium high for about 15 minutes or until potatoes are tender to your liking.

Enjoy!

Cheers!
~Chris

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