Roasted Rosemary Leeks & Potatoes

Prep 10m
Cook 20m
CategorySauces and Sides

These potatoes are a delicious side dish to go with chicken, turkey, or lamb. We particularly love these leeks and potatoes with eggs for breakfast!

INGREDIENTS

4 thin leeks
2 medium potatoes
3 Tbsp Salute Santé! Rosemary Grapeseed Oil
salt & pepper to taste

RECIPE NOTES

DIRECTIONS

1. Cut the potatoes into quarters
2. Steam the potatoes until they’re soft.
3. While the potatoes are steaming, slice the leeks lengthwise and then wash. Make sure to get between the leaves.
4. Slice the leeks into 1/4″ half-rounds.
5. Heat 3 Tbsp of Salute Santé! Rosemary Grapeseed Oil in a sauté pan over medium heat.
6. Sauté the leeks for 10 minutes, or until they have a nice golden color.
7. Add the potatoes to the pan.
8. Sprinkle with salt and pepper to taste.

NUTRITION FACTS

vegetarian, gluten_free, lactose_free

PRODUCTS IN THIS RECIPE

Rosemary Grapeseed Oil 200ml bottle
$12
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