Lemony Leeks and Potatoes Baked with Mint and Dill

Name: Lemony Leeks and Potatoes Baked with Mint and Dill
Yield: Serves 4
Ingredients: 1½ pounds small potatoes, preferably yellow-fleshed; 1 teaspoon kosher salt; 3 tablespoons olive oil; 1½ pounds leeks (3 medium leeks); Optional: lemon wedges; ¼ teaspoon white pepper; 1 teaspoon dried mint; 1 teaspoon dried dill; 1 cup hot water or vegetable broth; 1 cup hot water or vegetable broth; 2 tablespoons lemon juice; Big pinch of saffron, crumbled; ⅓ cup dried bread crumbs

Preparation info

Serves
4

Difficulty
Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

This homey dish works best with yellow potatoes. If you have saffron on hand, add it for depth and color— but it isn’t absolutely necessary. Serve with roasted lamb or grilled chicken. For a vegetable meal, accompany with goat cheese, olives, fennel strips, and radishes.

Ingredients

1½ pounds leeks (3 medium leeks)
3 tablespoons olive oil
1

Side dish
Vegan

Method

Preheat oven to 375°F. Trim roots and heaviest dark tops from leeks. Halve leeks lengthwise, then cut into 1-inch slices. Rinse in several changes of water; drain well.
Heat 1 tablespoon oil in heavy skillet. Add leeks and ½ teaspoon salt.