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Roasted Potatoes with Leeks

Rosi TrifonovaRosi Trifonova
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Roasted Potatoes with Leeks
12/03/2014
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Preparation
15 min.
Cooking
90 min.
Тotal
105 min.
Servings
6-8
"Vegetarians from Spain contacted us and sent us this recipe - we can`t wait to try it."

Ingredients

  • potatoes - 3.5 lb (1.5 kg)
  • leeks - 12.5 oz (350 g)
  • thyme - 3 tsp
  • chicken broth - 1 cube
  • water - 1/5 cup (60 ml)
  • white wine - 1/5 cup (60 ml), dry
  • olive oil - 1 tablespoon
  • garlic - 1 clove
measures

How to make

In a deep, buttered, fireproof form, arrange half of the roundly sliced potatoes. On top of them, arrange the onions and half the thyme. Arrange the remaining potatoes and thyme as well.

Combine the wine, olive oil and crushed garlic and stir well. Add chicken broth cube, dissolved in 1/5 cup (60 ml) warm water. Pour it over the potatoes. Cover the form with aluminum foil or a lid.

Bake in a preheated oven at 370°F (190 °C) for approximately 45 minutes, then remove the lid or foil and bake for another 45 minutes, until the potatoes turn golden brown.

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