Best 2 Crispy Potatoes And Leeks Recipes

Craving crispy potatoes and tender leeks tantalizing your taste buds? We've got you covered! Embark on a culinary journey as we delve into the world of this delightful dish. With endless possibilities, find the perfect balance between crisp and soft, savory and aromatic. This article will guide you through a variety of ingenious recipes, each with its unique blend of flavors and techniques. Whether you prefer air-fried, roasted, or pan-fried, there's a recipe that will satisfy your cravings. So, gather your ingredients, heat up your kitchen, and let's create a symphony of flavors with crispy potatoes and leeks.

Here are our top 2 tried and tested recipes!

CRISPY POTATOES AND LEEKS

Crispy Potatoes and Leeks image

These become tender and soft in the oven, and are finished off under the broiler to crip them up! Adapted from Cooking Pleasures magazine. Potatoes and leeks were used throughout Europe and are considered Irish, Russian and Southern USA foods.

Provided by Sharon123

Categories Breakfast

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

4 tablespoons butter, divided
2 large leeks, thinly sliced (about 2 cups)
2 large russet potatoes, unpeeled (about 1 1/2 pounds)
1 cup chopped green onion
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
3 teaspoons olive oil, divided
parsley, chopped- to garnish

Steps:

Melt 1 tbls. of butter in a heavy large nonstick skillet over medium heat. Add leeks; cook 3 minutes or until soft. Place in a large bowl and cool. Reserve skillet.
Shred potatoes using food processor or grater, working quickly to avoid discoloration. Rinse potatoes under cold water; pat dry with paper towels. Place in the bowl with the leeks. Add green onions, salt, pepper and thyme. Toss to combine.
Spray a 11"x7" baking dish with nonstick cookiing spray. Heat 1 1/2 tbls. of the butter and 1 1/2 teaspoons of the oil in the same skillet over medium high heat until melted and hot. Spoon half of the potato mixture into skillet, and cook 5-8 minutes or until potatoes are tender and golden brown, stirring frequently. Spread evenly in baking dish. Repeat with remaining butter, oil, and potato mixture.(Potatoes can be made to this point oup to 1 day ahead. Bring to room temperature before reheating).
Heat oven to 350*F. Bake 20 minutes or until heated through. Heat broiler; broil 4-6 minutes or until top is browned and slightly crisp. Sprinkle with fresh chopped parsley. Enjoy!

LOBSTER SALAD WITH SAFFRON POTATOES AND CRISPY LEEKS

Lobster Salad with Saffron Potatoes and Crispy Leeks image

Provided by Bobby Flay

Categories appetizer

Yield 1 serving

Number Of Ingredients 12

Ingredients

1 (1 pound) lobster
1/2 cup sherry vinegar
1/2 cup olive oil
1 tablespoon truffle oil
Salt and pepper
2 leeks, cleaned and julienned
1 medium yellow gold potato
Pinch saffron
1 shallot, brunoise
5 chives, chopped
1 black truffles, thinly sliced
1 pinch lobster roe

Steps:

Cook lobster in boiling water for 3 1/2 minutes. Remove from water and set aside to cool.
To make vinaigrette, in a deep bowl mix together sherry vinegar, olive oil, truffle oil, and salt and pepper, to taste.
Heat 1/4-inch of oil in a deep saute pan to 350 degrees F.
To prepare the leeks, boil in water for 1 minute. Dry the leeks completely then fry them in the oil until crispy. Remove from pan immediately, drain on a paper towel lined plate and set aside.
To prepare the potato, peel in a cylindrical shape. Bring a saucepan of salted water to a boil. Add a pinch of saffron. Add the potato and cook until fork tender, about 20 minutes. Drain and set aside.
Slice the potato into 5 (1/2-inch thick) medallions. Place in a bowl with shallots, 1/2 of the chives and 2 to 3 tablespoons of the vinaigrette. Add the truffle. Toss potatoes with the vinaigrette a few times to marinate. Place potatoes in the center of a plate.
Shell the lobster and cut the meat into 1/2-inch medallions. Place the lobster in a bowl and toss with 3 to 4 tablespoons of vinaigrette. Heat lobster by placing the bowl in hot water for approximately 1 minute. Place lobster on top of potatoes. Place leeks on top of lobster. Finish the plate with a pinch of lobster roe and the rest of the chopped chives.

Tips:

Choose the right potatoes. Waxy potatoes, such as Yukon Gold or Red Bliss, hold their shape better than starchy potatoes, such as Russet potatoes, and will give you the crispiest results.
Cut the potatoes into uniform pieces. This will help them cook evenly.
Soak the potatoes in cold water for at least 30 minutes before cooking. This will help to remove excess starch and make the potatoes crispier.
Dry the potatoes thoroughly before cooking. This will help them to brown and crisp up.
Use a large skillet or roasting pan. This will give the potatoes plenty of room to spread out and crisp up.
Don't overcrowd the pan. If you overcrowd the pan, the potatoes will steam instead of crisp up.
Cook the potatoes over medium-high heat. This will help them to brown and crisp up quickly.
Stir the potatoes occasionally. This will help them to cook evenly.
Don't cover the pan. Covering the pan will trap steam and prevent the potatoes from crisping up.
Cook the potatoes until they are golden brown and crispy. This will usually take about 15-20 minutes.

Conclusion:

Crispy potatoes and leeks are a delicious and versatile side dish that can be served with a variety of main courses. They are also a great way to use up leftover potatoes. With a few simple tips, you can make crispy potatoes and leeks that are sure to impress your family and friends.

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