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Receta Roasted Potato Fans With Creamed Leeks
by Global Cookbook

Roasted Potato Fans With Creamed Leeks
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Ingredientes

  • 3 lb Leeks
  • 3 lrg Onions, sliced (about 6 c.)
  • 3 Tbsp. Vegetable oil
  • 2 lrg Garlic cloves, chopped
  • 1 Tbsp. All-purpose flour
  • 1 1/2 c. Chicken broth
  • 1 Tbsp. Fresh lemon juice
  • 4 x Russet, (baking) potatoes (about 2 pounds)
  • 2 Tbsp. Unsalted butter, melted
  •     Paprika to taste

Direcciones

  1. Trim leeks, discarding dark green part, and halve lengthwise. Cut leeks crosswise into 1/2-inch-thick slices and in a large bowl of cool water wash well. Drain leeks.
  2. In a 12-inch heavy ovenproof skillet cook leeks and onions in oil over moderate heat, stirring, till softened, about 15 min. Add in garlic and cook, stirring, 1 minute. Add in flour and cook, stirring, 3 min. Add in broth in a stream, stirring, and simmer, stirring, till thickened, about 3 min. Stir in lemon juice and salt and pepper to taste and remove skillet from heat.
  3. Preheat oven to 400F.
  4. Peel potatoes and halve lengthwise. Arrange each potato flat side down and make crosswise slices about 1/4 inch apart, cutting down to about 1/4 inch from flat side but not all the way through (a metal skewer inserted lengthwise about 1/4 inch from flat side will prevent slicing all the way through). Remove skewer if using.
  5. Arrange potato halves, flat sides down, in leek mix and bring mix to a simmer. Brush potatoes with butter and sprinkle with paprika and salt and pepper to taste. Bake mix in lower third of oven 1 hour and 15 min, or possibly till potatoes are tender within and crisp and golden brown on top.
  6. Serves 8.