Roasted Potato Fans with Creamed Leeks |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
3 pounds leeks |
3 large onions, sliced (about 6 cups) |
3 tablespoons vegetable oil |
2 large garlic cloves, minced |
1 tablespoon all-purpose flour |
1 1/2 cups chicken broth |
1 tablespoon fresh lemon juice |
4 russet (baking) potatoes (about 2 pounds) |
2 tablespoons unsalted butter, melted |
paprika to taste |
Directions:
1. Trim leeks, discarding dark green part, and halve lengthwise. Cut leeks crosswise into 1/2-inch-thick slices and in a large bowl of cold water wash well. Drain leeks.
2. In a 12-inch heavy ovenproof skillet cook leeks and onions in oil over moderate heat, stirring, until softened, about 15 minutes. Add garlic and cook, stirring, 1 minute. Add flour and cook, stirring, 3 minutes. Add broth in a stream, stirring, and simmer, stirring, until thickened, about 3 minutes. Stir in lemon juice and salt and pepper to taste and remove skillet from heat.
3. Preheat oven to 400°F.
4. Peel potatoes and halve lengthwise. Arrange each potato flat side down and make crosswise slices about 1/4 inch apart, cutting down to about 1/4 inch from flat side but not all the way through (a metal skewer inserted lengthwise about 1/4 inch from flat side will prevent slicing all the way through). Remove skewer if using.
5. Arrange potato halves, flat sides down, in leek mixture and bring mixture to a simmer. Brush potatoes with butter and sprinkle with paprika and salt and pepper to taste. Bake mixture in lower third of oven 1 hour and 15 minutes, or until potatoes are tender within and crisp and golden on top.
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