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Potatoes With Leeks and Rosemary

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“This is a quick potato dish - I love the addition of leeks!”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. Uncover and cook, stirring occasionally, until most of liquid is absorbed, about 4 minutes.

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