This is one of my favorite dishes because it is easy to make and it looks beautiful. I always serve this whenever company comes over because it looks impressive and tastes delicious. I have also included a recipe to make a balsamic reduction to serve with this dish. I usually paint the reduction on the plate then pile the potatoes on top. Served with a tender, grilled steak you can't go wrong! Delicious!
What You'll Need:
1.5 lbs of Tri-Colored Potatoes
2 Leeks
2 Tablespoons of dried Thyme
2 Tablespoons of dried, powdered Rosemary
4 Tablespoons of Olive Oil
Sea Salt and Pepper to Taste
½ cup Balsamic Vinegar
- Preheat oven to 400 degrees.
- Slice your potatoes into disks about ¼" thick. Be sure to cut them all roughly the same size to ensure even cooking. Place these in a large mixing bowl.
- Slice your leeks on the bias about ¼" thick. Be sure you wash your leeks very well as they have many layers and dirt can get logged between them. Once you have sliced them, place them in the bowl with the potatoes.
- Drizzle the oil over the potatoes and leeks.
- Using clean hands, toss the mixture until the oil has coated the veggies. You could use a spoon, but I find it's easier just to dig in.
- Toss in the thyme, rosemary, salt and pepper. Again, toss with your hands until the spices are evenly incorporated.
- Empty the bowl into a roasting dish and roast for 30 to 40 minutes, checking every so often so they do not burn.
For the Reduction:
- Heat the balsamic over medium high heat until boiling. Once it begins to boil, reduce heat to a simmer.
- Simmer for about 5 minutes or until vinegar becomes syrupy.
- Remove from heat and serve immediately. FYI: This process does release some strong (delicious) smells, so be prepared.
Serves 4 to 6
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