Roasted Potato and Leek Salad

8 03 2009

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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.

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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.

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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.

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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)

Ingredients

  • 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

Cook

  1. Preheat oven to 425F.
  2. Line a rimmed baking sheet with aluminum foil.
  3. Place potatoes on baking sheet.
  4. Add olive oil, salt, and pepper, tossing gently to coat.
  5. Bake for 15 to 17 minutes.  Meanwhile, toss leeks with small amount of olive oil, salt, and pepper.
  6. Add leeks to baking sheet with potatoes.
  7. Bake for another 8 to 10 minutes or until potatoes are browned and tender.
  8. Remove from oven, and let cool for 30 minutes.
  9. Place potato mixture in a large bowl, and add French Vinaigrette (below), tossing gently to coat.

French Vinaigrette

Makes about 3/4 c.

Ingredients

  • 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

Cook

  1. In the container of an electric blender, combine vinegar, shallot, mustard, tarragon, garlic, salt, and pepper.
  2. Process until smooth.
  3. 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.]

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