Herby crushed potatoes with leeks recipe
Created by The Tesco Recipes team
These roast potatoes are a celebration of spring. With a trio of fresh herbs and seasonal leeks, this dish is fresh, fragrant and vibrant. Crushed potatoes are such an easy way to serve roast spuds, yet look cheffy, ideal for Easter entertaining or just a nice Sunday roast. Cooked in olive oil, this recipe is low in saturated fat and a source of fibre too!
See method- Serves 6
- Takes 1 hr 10 mins
- 202 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 1kg baby or new potatoes
- 2 leeks
- 3 tbsp olive oil
- 5g fresh thyme sprigs, leaves picked
- 15g fresh parsley, finely chopped
- 15g chives, finely chopped
- 1 tbsp cider vinegar
Each serving contains
- Energy
- 850kJ 202.0kcal
- Fat
- 7g
- Saturates
- 1g
- Salt
- 0.2g
- Sugars
- 5g
of the Reference intake
Carbohydrate 27.6gProtein 4.2gFibre 5.2g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C; pop in a roasting tray to heat. Boil the potatoes in a pan of water for 12-15 mins until tender. Drain and steam dry for 5 mins in a colander.
- Tip the potatoes into the preheated tray and use the bottom of a glass to crush lightly. Trim and halve the leeks, then split through the middle and add to the tray. Drizzle the veg with 2 tbsp olive oil; season. Toss to coat, then roast for 35-40 mins, turning halfway, until golden and crisp.
- Meanwhile, put the remaining 1 tbsp olive oil, thyme, parsley, chives, cider vinegar and a pinch of salt in a bowl; stir until combined. Pour over the veg, tossing to coat, then serve.
- See more Roast side dishes
