Potatoes With Leeks and Rosemary |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is a quick potato dish - I love the addition of leeks! Ingredients:
2 tablespoons olive oil |
1 tablespoon butter |
2 lbs russet potatoes, peeled and thinly sliced |
1 large leek, chopped (white part only) |
1 cup chicken broth |
1 cup dry white wine |
1 tablespoon chopped fresh rosemary (or 1 teaspoon dried rosemary) |
3/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In a wok, heat olive oil and butter over medium-high heat until hot, swirling to coat sides of pan. Add potatoes and leek and cook, stirring and turning potato slices until hey turn translucent, 6 to 8 minutes.
2. Add chicken broth, wine, rosemary, salt, and pepper. Bring to a boil. Reduce heat to medium-low, cover, and cook until potatoes are tender, 20 to 25 minutes.
3. Uncover and cook, stirring occasionally, until most of liquid is absorbed, about 4 minutes.
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