Fingerling Potatoes with Leeks and Garlic
Created by Down to Earth Markets Chef Karen Symington Muendell• Course: Side Dishes • Season(s): Fall, Winter
Ingredients
- 3 cups fingerling potatoes, washed
- 1 leek, split lengthwise and washed, roots
- olive oil
- 3 cloves garlic, minced
- pinch crushed red pepper
- 1 tablespoon tomato paste
- 3 tablespoons warm water
- salt and pepper
- Big pinch oregano
Instructions
Bring a large pot of water to the boil. Add some salt, the potatoes, and dark green leek top. Simmer until just fork tender. Drain, discard leek top, and set potatoes aside. In a sauté pan, pour enough olive oil to film the bottom. Slice remainder of leek into thin crescents and sauté gently for 5 minutes. Add garlic and crushed pepper. Stir the tomato paste into the warm water until combined then add to pan. Cook on low heat for 5 minutes, add potatoes and stir to coat. Remove from heat, add salt and pepper to taste and dried oregano. Toss to combine then serve.