Roasted Leeks and Potatoes Vinaigrette
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1¼ to 1½pounds (2 large) leeks, white and light green part only, cut in half lengthwise, cleaned and cut in 1½-inch lengths
- 1pound red potatoes or fingerlings, washed and cut in 1-inch dice, or very small potatoes left whole
- ½cup dry white wine
- Salt
- freshly ground pepper to taste
- ¼cup extra virgin olive oil
- 1tablespoon Champagne vinegar or sherry vinegar (more to taste)
- 1tablespoon lemon juice (more to taste)
- 1 to 2hard-boiled eggs (to taste)
- 1tablespoon chopped flat-leaf parsley
Nutritional analysis per serving (4 servings)
346 calories; 16 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 42 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 7 grams protein; 783 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 400 degrees. Combine the leeks and potatoes in a baking dish large enough for them to fit in a single layer. Toss with the white wine, salt, pepper and 2 tablespoons of the olive oil. Cover the baking dish tightly, and place in the oven. Roast for 30 minutes. Uncover, raise the heat to 450 degrees, and return to the oven for another 10 to 15 minutes until the leeks and potatoes are tender but not mushy and just beginning to color. Remove from the heat, and add the remaining olive oil, vinegar, lemon juice and additional salt and pepper if desired. Toss together and allow to cool.
- Step 2
Put the hard-boiled eggs through a sieve, and season with salt and pepper. Arrange over the leeks and potatoes (I like to arrange the sieved egg in a wide stripe down the middle), sprinkle with parsley and serve.
Private Notes
Comments
As a main course for three this worked very well with the addition of crumbled Feta. To save cleaning a sieve, I just mashed the eggs with a fork in a small bowl.
this recipe is quite delicious- i had to use large reds so be careful to not cut them smaller than 1 inch. i used a convection roast setting at 400 and 450 as it gave all a bit of a crust.
Also, chopped parsley with chunky lemon zest. ‘‘Twas grand.
For the small potatoes, cook just 20 minutes at 400, not 30. Reduce oil to 3 Tbs instead of 1/4 cup.
Yummy. Next time I will cut the leeks smaller and separate them; the 1.5 inch size was a bit large and did not brown as well as I would have liked. Texture was off. Perhaps also a little less liquid during cooking. I loved the Sherry vinegar and lemon combo - that was wonderful. Hard boiled eggs absolutely make this dish- I ran them through a potato ricer and they gave the whole thing a creamy contrast. A little finishing salt and…delicious.
Made this per recipe as a dinner main with slices of toasted sourdough rye with a goat cheese spread. wow!