Best Crispy Potatoes And Leeks Recipes

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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

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

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.

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