Roasted Baby Red Potatoes with Leeks and Parsley

Indulge in these delightful baby red potatoes, perfectly steamed and combined with a luscious blend of sautéed leeks and fresh parsley, all enveloped in a rich, buttery sauce. A sophisticated dish that is sure to elevate any dining experience.

Ingredients

Ingredients
2	pounds baby red potatoes
1	cup unsalted butter
1	cup chopped leeks, white part only
1	cup minced fresh parsley
1	teaspoon low-sodium seasoned salt
	freshly ground black pepper to taste

Instructions

• Preparation

  1. Arrange the baby red potatoes in a steamer basket placed in a pan with water. Ensure the water level is below the base of the steamer. Cover the pan, bring the water to a boil, then reduce the heat and steam the potatoes until they are tender, approximately 20 to 25 minutes. Once cooked, remove from heat.
  2. In a large skillet over medium heat, melt the unsalted butter. Add the chopped leeks and cook until they become tender and translucent, which should take about 7 minutes. Incorporate the minced fresh parsley and low-sodium seasoned salt, mixing well. Remove the skillet from the heat.
  3. Carefully fold in the warm potatoes into the skillet, ensuring they are coated evenly with the sauce. Season with freshly ground black pepper to taste.

Jul 24, 2024