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Spud Sunday: Boozy Spuds

Potatoes with Leeks and White Wine

Potatoes with leeks and white wine

This is an utterly simple preparation – potatoes cooked in a pan with some leeks, garlic, thyme, olives and of course that white wine. If you’re like me, you’ll just eat these on their own for lunch, or they would make a nice accompaniment to a plain omelette, some baked mushrooms or a piece of grilled white fish, along with a glass of that white wine you had to open…

You’ll need:

  • olive oil for frying
  • butter for frying
  • one large leek, white and light green parts finely sliced
  • 2 cloves garlic, finely chopped
  • 3 medium-sized potatoes (about 600g total), peeled and cut into approx. 2cm cubes
  • 0.5 tsp dijon mustard
  • 0.5 tsp salt
  • freshly ground black pepper
  • 150ml dry white wine (one you’d like to drink yourself)
  • 150ml hot water
  • 3-4 sprigs fresh thyme
  • 3-4 tblsp green olives, sliced
  • 1 tblsp brine from the olives (optional)

You’ll also need:

  • A good-sized frying pan – mine was around 26cm diameter – with a lid

The Steps:

  • Place your frying pan over a medium heat and, when hot, add about 0.5 tblsp butter and 0.5 tblsp olive oil. When the butter has melted, add the leeks. Stir and fry for 3-4 minutes or until softened. Add the garlic and stir for about a minute more.
  • Add the chunks of potato, mustard, salt and pepper and stir briefly, then add the white wine, hot water, thyme, olives and, if the olives have been stored in brine, add about a tblsp of the olive brine. Stir again and bring the potatoes to the boil, then cover the pan, lower the heat and simmer gently until the potatoes are cooked through and the liquid had reduced considerably – this will take around 30 minutes or so.
  • Enjoy these potatoes on their or with eggs or fish or whatever else you fancy.

The Variations:

  • You could certainly add some parsley to good effect here or some parmesan cheese if you felt like it. A few capers wouldn’t go astray either.

The Results:

  • Makes 2-3 servings