As I first mentioned after my community supported agriculture post, I am writing a “Musings from a CSA Shareholder” series. This series offers recipes featuring seasonal crops found in the garden, at the farmer’s market, and/or included in CSA shares during the summer months. Previous posts featured recipes for zucchini chips, raspberry lemonade, and escarole salad.
Today’s recipe spotlights leeks. Do leeks usually play a secondary role in your recipes, with their distinct flavors masked in soups and stews? If so, try this recipe for roasted potatoes and leeks! Not only do the leeks play a starring role here, but their vibrant hue also enhances the aesthetic of this side dish.
Roasted Potatoes and Leeks
1 medium leek (chopped)
1/2 lb. red potatoes (cubed)
1 sprig Rosemary
2 cloves garlic (minced)
1/8 cup olive oil
Kosher salt to taste
Black pepper to taste
Preheat the oven to 375 degrees.
Place chopped leeks, cubed red potatoes, minced garlic, and a sprig of Rosemary onto a baking sheet.
Drizzle the ingredients on the baking sheet with olive oil. Use both hands to toss the ingredients together, coating them with the olive oil.
Season the ingredients on the baking sheet with Kosher salt and black pepper to taste.
Roast for about 35 minutes, or until the potatoes and leeks are tender.
Remove the roasted potatoes and leeks from the oven, and set aside to slightly cool. Enjoy!
Has anybody ever roasted leeks? Also, what are your favorite recipes featuring leeks?
Until Next Week…Plan Well, Pack Well, Live Well,