Leeks with potato chips and chives
serves
4
Leeks with potato chips and chives
An easy, tasty dish ready in just one step! This is an edited extract from Where Cooking Begins: Uncomplicated Recipes to Make You a Great Cook
by Carla Lalli Music © 2019. Published by Clarkson Potter, an imprint of Penguin Random House.
Available now at booktopia.com.au.
Ingredients (5)
- 4 leeks, trimmed and halved lengthwise
- Kosher salt or sea salt, freshly ground black pepper
- 3 tbs ghee
- 1 cup (75g) kettle-cooked potato chips
- 1/4 cup finely sliced chives
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Rinse leeks, pat them dry and season all over with salt and pepper. Heat a large, dry frypan, preferably cast-iron, over medium-high heat for 2 minutes. Add leeks to pan, cut-side down, and cook, shaking pan occasionally, until evenly charred on cut side, about 4 minutes (charred is a nice way of saying burned; things could get a little smoky). Turn leeks over and add ghee and 2/3 cup water to the frypan. Reduce to a simmer and cook until leeks are tender when pierced with a skewer and liquid is almost completely evaporated, about 4 minutes longer. Transfer leeks to a serving plate. Crush potato chips with your hands and let the pieces rain down on the leeks, then top with chives.
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