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Sunday, 7 June 2015

Tasty Potato, Zucchini & Leek Side Dish

You can make this dish to serve more or less people, as desired, which makes it a nice and versatile side dish for any meal.  Wonderful with roasted ham and other side salads.  I whipped this together using lovely fresh vegetables from a local farmer's market while visiting Belgium.  Some potatoes are softer than others when cooked, so it's best to ask at your local grocer which potatoes would be best for boiling and then frying in a pan. Some potatoes start to break apart during frying (the taste is still great, but it won't end up as nice and crisp at the end).  The mix of butter, oil and leeks makes for a delicious and tasty dish.
Gluten Free Potato, Zucchini, Leek Side Dish
Potato, Zucchini and Leek Side Dish frying over medium-high heat, a few minutes from being ready to serve!

Tasty Potato, Zucchini & Leek Side Dish
Serves 4-6

Wash well, then boil in water (usually takes about 10-12 minutes for small potatoes) & then slice:
6-10 baby potatoes (I aim for 2-3 large handfuls, you can also peel the potatoes, if desired)

In a large frying pan over medium-high heat, place:
1-2 Tbsp butter
1-2 Tbsp olive oil

Add and let cook 3-5 minutes, until leeks are just starting to soften:
1 small zucchini, sliced and chopped
1 leek, thinly sliced and well-washed
1-2 shallots, finely chopped (optional)
Pan-fried Leeks
Leeks and shallots cooking in butter
Add boiled, sliced potatoes and continue cooking over medium heat until vegetables are at your desired crispiness. You can let them brown a bit, or leave them just nice and hot but not browned/crispy.  Best served hot.  Enjoy!
Gluten Free Potato, Zucchini, Leek Side Dish
Just crisped and ready to serve alongside some local roast ham. 

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