Potatoes and Leeks with Rosemary
2 tablespoons olive oil
1 tablespoon butter
2 pounds russet potatoes, peeled and thinly sliced
1 large leek (white part only), chopped
1 cup chicken broth
1 cup dry white wine
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
3/4 teaspoon salt
1/4 teaspoon pepper
In a wok, heat olive oil and butter over medium-high heat until hot,
swirling to coat sides of pan. Add potatoes and leek and cook,
stirring and turning potato slices until hey turn translucent, 6 to
8 minutes.
Add chicken broth, wine, rosemary, salt, and pepper. Bring to a
boil. Reduce heat to medium-low, cover, and cook until potatoes are
tender, 20 to 25 minutes.
Uncover and cook, stirring occasionally, until most of liquid is
absorbed, about 4 minutes.
Serves 6 |