Ingredients
- 3 leeks, halved and sliced thin
- 6-8 potatoes, ¼ inch dice
- ½ stick (2 oz) of butter
- 1 Tbsp lemon juice
- 10 sage leaves, chopped fine
- 4 Tbsp olive oil
- Salt & pepper, to taste
Directions
1. Slice leeks and soak in water to remove dirt/sediment.
2. Heat 2 Tbsp of olive oil in a pan on medium to medium-high heat, add leeks cook until
caramelized and beginning to stick to pan (~10-15 minutes)
3. Add lemon juice and stir leeks until sticky bits release from pan.
4. Transfer leeks to a bowl, wipe out pan and add remaining oil.
5. Add potatoes, salt, and pepper, and cook over medium heat, stirring occasionally until browned
and slightly tender (about 10-20 minutes, or until desired texture).
6. While potatoes cook, melt butter in a separate pan over medium heat.
7. Add chopped sage and cook until butter begins to slightly brown and smell toasted/nutty, then remove from heat.**
8. Return leeks to pan with cooked potatoes until warmed through.
9. Pour brown sage butter over potato and leeks, toss, and serve.
**Notes:
During the process of browning the butter, pay close attention. The butter can go from browned to burned extremely quickly. Don’t be afraid to lower the heat and slow the process down.
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