Not a Barefoot Contessa recipe 🙂
I chose this recipe from a magazine because I love potatoes and I love leeks. There is also a French Vinaigrette to dress the salad which I really liked but WH did not care for much. Overall it turned out pretty good, even though I had to re-do part of the recipe.
The instructions say to bake the potatoes and leeks together for 20 to 25 minutes, but within 4 or 5 minutes I could smell something burning and the leeks were definitely crispy. I immediately picked the leeks out of the potatoes. Luckily I had some leftover leeks and decided to season them and add them when there were about 8 minutes left on the potatoes so that they wouldn’t burn. I’m not sure if it was my baking sheet, my oven, or what. I’m glad I fixed the leeks though because it would not have been tasty.
I served the salad over baby spinach which was okay (the recipe calls for arugula which we don’t really like). I think next time I would leave out the leafy bed altogether. Recipes for the salad and the vinaigrette follow.
Roasted Potato and Leek Salad
Makes 2 to 3 servings (reduced from 8 to 10 servings so some of the measurements are weird, but you get the idea)
- 3/4 lb. red potatoes, quartered
- 1/4 bunch leeks, sliced (about 1/4 c.)
- 1/12 c. light olive oil
- 1/4 Tbsp. salt
- 1/4 tsp. pepper
- Preheat oven to 425F.
- Line a rimmed baking sheet with aluminum foil.
- Place potatoes on baking sheet.
- Add olive oil, salt, and pepper, tossing gently to coat.
- Bake for 15 to 17 minutes. Meanwhile, toss leeks with small amount of olive oil, salt, and pepper.
- Add leeks to baking sheet with potatoes.
- Bake for another 8 to 10 minutes or until potatoes are browned and tender.
- Remove from oven, and let cool for 30 minutes.
- Place potato mixture in a large bowl, and add French Vinaigrette (below), tossing gently to coat.
Makes about 3/4 c.
- 1/6 c. white wine vinegar
- 1 Tbsp. minced shallot
- 1/2 Tbsp. Dijon mustard
- 1/2 Tbsp. minced fresh tarragon
- 1 clove garlic, minced
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 1/3 c. light olive oil
- In the container of an electric blender, combine vinegar, shallot, mustard, tarragon, garlic, salt, and pepper.
- Process until smooth.
- With blender running, add oil in a slow, steady stream.
Source: [Sadly, I ripped this out of a magainze that doesn’t have a tag line at the bottom and I threw the magazine away and I don’t know what it was called. If I figure it out, I will let you know.]