Pan-Fried Honey-Lemon Fingerling Potatoes and Leeks

1. 1

   Bring a pot of salted water to a boil.

2. 2

   Gently poach the fingerlings for 5 minutes.

3. 3

   Drain the potatoes, cut in half and dry thoroughly.

4. 4

   Heat a large pan over medium-high heat.

5. 5

   Melt the butter, add the leeks and season with salt and pepper.

6. 6

   Saute until softened, about 8 minutes.

7. 7

   Set aside.

8. 8

   In the same pan, heat the olive oil.

9. 9

   Put the fingerlings cut-side down in the pan and cook until golden brown, about 5 minutes; flip and repeat on the skin side.

10. 10

    Add back the leeks, drizzle with the honey and cook for another 2 to 3 minutes.

11. 11

    Sprinkle with the parsley and lemon zest.

12. 12

    Season with additional salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.