I was making my birthday dinner and I wanted something to go with my barbecued lamb. I looked on-line for suggested side dishes. I saw some things I liked, but mostly it gave me ideas for what I would make.
I had already decided to make parsley potatoes, but a recipe for slow roasted leeks gave me the idea of adding them to the potatoes. I make my parsley potatoes almost exactly like my mother—with the exception of almost everything. Today, I decided to replace the green onions in the original recipe with the roasted leeks.
Karl’s Parsley Potatoes with Slow Roasted Leeks
2 large leeks (you may include the green parts)
2 Tbs. ghee, melted (olive oil for Vegan)
1½ lb. small Dutch yellow potatoes
3+ Tbs. European butter (olive oil for Vegan)
4-5 large cloves garlic, minced
½ tsp. black pepper, cracked
½ tsp. Kosher salt
½ cup curly leaf parsley, coarsely chopped
1. Set your oven rack to the highest level and preheat your oven to 400° F.
2. Rinse, trim, and cut the leeks in half lengthwise.
Tip: Leeks frequently have dirt caught at the base of the leaves. Be careful to remove all of it.
Note: You want your leeks at room temperature, so that the melted ghee does not harden instantly as you add it to the vegetables.
3. Cut the leeks into one inch pieces.
Tip: The white parts of the leaves will be in tight bundles. Try not to break these up into individual sheets.
4. Place the leek pieces in a bowl and pour the ghee over them.
5. Toss the leeks gently to distribute the ghee.
Note: You are not trying to coat each piece of leek, only to distribute the butter around a bit.
6. Line a baking sheet with aluminum foil and spread the leaks out into a half inch layer.
Tip: You do not want the leeks to be in too thin of a layer as they will over cook too quickly. Leave any remaining clumps of the white parts together.
Note: I planned to slow roast some green beans for another dish at the same time. I used two sheets of foil to divide my baking tray into two sections. I laid the first sheet of foil over the pan cross-ways—crimping three edges of the foil along the edges of the tray. I then folded up about an inch of the foil’s edge in the middle of the pan. I laid the second sheet of aluminum foil on the other side of the pan—folding up the inner edge in line with the first fold—to create two trays for roasting.
7. Put the tray in the oven and immediately turn the heat down to 300° F.
8. Slow roast the leeks for 40-50 minutes.
Tip: Until they are tender, but not burnt.
9. While the leeks are roasting, cut the potatoes into halves or thirds—depending on their size.
Tip: You want the potatoes cut into one inch pieces about the same size.
10. Put the potatoes in a pot and covet them by at least one inch of water.
11. Bring a pot to a boil, reduce the heat and simmer, uncovered, for 15 minutes.
12. Remove the pot from the heat and cover the pot.
13. Set the pot aside for 20-30 minutes, undisturbed.
Tip: This is an energy saving tip. The residual heat of the water will finish cooking the potatoes. Also, since the potatoes are not being bounced around by the boiling water, they tend to stay intact.
Note: The potatoes are done when you can slide a knife easily into the thickest piece of potato.
14. Drain the potatoes and set them aside.
Tip: When the leeks are done roasting move onto the next step.
15. Without cleaning the pot, melt the butter—over low heat—and add the garlic.
16. Sauté the garlic for one minute, until fragrant and return the potatoes to the pot.
17. Add the roasted leeks, pepper and salt to the potatoes.
18. Toss gently to distribute the garlic butter and leeks throughout the potatoes.
Tip: You do not want to mash the potatoes, they should remain relatively intact.
19. Cover the pot and leave it off the heat for three to five minutes to keep them warm until you are ready to serve.
20. Add most of the parsley and gently toss the potatoes one final time.
21. Transfer the potatoes to a serving bowl and garnish with the remaining parsley.
22. Serve warm.