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. |
Published on Jul 24, 2024 by Luminița