from Busy In Brooklyn
Taters and leeks are often found together in soups but here they join forces in a delicious roasted dish!
1 pound fingerling or baby potatoes
1 cup water
1 large leek or a couple small leeks, only white part sliced thinly (green tops reserved for future stock!)
1/4 cup olive oil
1 clove garlic, minced
salt and pepper, to taste
fresh parsley, for garnish
Preheat oven to 400 degrees F.
Place potatoes on a sheet pan, pour water in pan and cover with foil. Bake for 30 minutes, until the potatoes are fork tender. Drain any remaining water from the pan and set the potatoes aside for 10 minutes.
Stir together the olive oil and minced garlic. Add the leeks to the pan then drizzle the potatoes and leeks with 3 tablespoons of the garlic oil to coat all sides.
Space the potatoes out evenly in the pan and smash each one down with a potato smasher, the back of a heavy cup or the palm of your hand. Flatten the potatoes to around 1/2 inch thick. Don’t worry if some break apart. Each potato will smash in a unique way.
Drizzle the potatoes with the remaining oil and sprinkle with salt and pepper. Roast the potatoes and leeks for 30-40 minutes, until golden brown and crispy around the edges. Sprinkle with fresh parsley and serve.