Smashed Potatoes with Buttery Leeks
Here is another fabulous recipe I found on instagram reels (the videos on instagram, much like Tik-Tok).
Borough Chef is one of my favorite insta accounts. She does magic with vegetables and seasonal ingredients in the UK.
Here, I watched her make a simple dish of smashed potatoes and buttery leeks. It is still cool here, and I love leeks in the spring (I love leeks any season!), so I knew I would be making this all April and May.
You make a simple potato dish by boiling Yukon golds (or new potatoes) for 12-15 minutes in salted water in a heavy pot.
Drain the potatoes and transfer them back to the pot you cooked them in.
Smash them slightly with the back of a spoon and add sea salt & pepper.
Add in some shaved garlic, a squeeze of lemon juice and handful of capers.
Now throw in a big handful of chopped parsley (I added in rosemary & dill too!). Mix this all around so you have a warm potato salad.
For the leeks:
Slice the leeks into 1 1/2" pieces, approximately. Steam them in a small dish with some water for 2 minutes in the microwave (or in boiling water). The idea is to soften the leeks, but still keep them firm.
Next, sear them in a grill pan or heavy skillet with some butter/oil for a minute or two on each side.
Plate the smashed herby potato salad on a platter and top with the seared leeks.
This is heavenly served with lamb or roast chicken.
Garnish with more fresh parsley and a drizzle of olive oil. Best served warm.