Buttery Bliss: New Potatoes with Leeks and Parsley – A Simple Yet Stunning Side Dish

New potatoes, with their delicate skins and subtly sweet flavor, are a culinary delight. When paired with the mild, oniony notes of leeks and the fresh, vibrant taste of parsley, they transform into a truly exceptional dish. This recipe for Buttery New Potatoes with Leeks and Parsley is simple, elegant, and incredibly satisfying. It’s the perfect side dish for everything from roasted chicken and grilled fish to hearty steaks and vegetarian entrees. The buttery sauce coats the potatoes and leeks in a luscious embrace, while the parsley adds a bright, herbaceous counterpoint. This dish is not only delicious but also visually appealing, making it a welcome addition to any table.

Why This Recipe Works

This recipe succeeds because of the harmonious blend of flavors and textures. The new potatoes offer a creamy, slightly firm bite, while the leeks soften and sweeten as they cook. The butter creates a rich, flavorful base that ties everything together, and the parsley provides a refreshing, aromatic lift. The simplicity of the ingredients allows their individual qualities to shine, resulting in a dish that is both comforting and refined. The cooking method, starting with boiling the potatoes and then sautéing the leeks in butter, ensures that each component is perfectly cooked and contributes its unique characteristics to the final product.

Ingredients You’ll Need

Before you begin, gather these simple yet flavorful ingredients:

* **1.5 lbs New Potatoes:** Choose small, firm new potatoes of roughly the same size for even cooking. Varieties like Yukon Gold or red potatoes work well.
* **2 Large Leeks:** Leeks should be firm, with bright green tops and white bottoms. Be sure to clean them thoroughly, as they often contain dirt trapped between their layers.
* **4 tbsp Unsalted Butter:** High-quality butter will enhance the flavor of the dish. You can use salted butter if preferred, but adjust the salt in the recipe accordingly.
* **1/4 cup Fresh Parsley:** Flat-leaf parsley (Italian parsley) is recommended for its stronger flavor. Finely chop it just before adding it to the dish to preserve its freshness.
* **1/4 cup Chicken or Vegetable Broth (Optional):** This can be added for extra moisture and flavor, but it’s not essential. If you prefer a richer flavor, use chicken broth; for a vegetarian option, use vegetable broth.
* **Salt and Black Pepper:** To taste. Use kosher salt or sea salt for best results.

Equipment

You’ll need the following equipment to prepare this dish:

* **Large Pot:** For boiling the potatoes.
* **Colander:** For draining the potatoes.
* **Large Skillet or Sauté Pan:** For sautéing the leeks and combining the ingredients.
* **Cutting Board:** For prepping the vegetables.
* **Sharp Knife:** For chopping the leeks and parsley.
* **Measuring Cups and Spoons:** For accurate ingredient measurements.

Step-by-Step Instructions

Follow these detailed steps to create perfectly buttery new potatoes with leeks and parsley:

**Step 1: Prepare the Potatoes**

1. Wash the new potatoes thoroughly under cold running water. There’s no need to peel them, as their skins are thin and tender.
2. Place the potatoes in a large pot and cover them with cold water. Add a generous pinch of salt to the water. The salt helps to season the potatoes as they cook.
3. Bring the water to a boil over high heat. Once boiling, reduce the heat to medium and simmer the potatoes for 15-20 minutes, or until they are fork-tender. To test for doneness, pierce a potato with a fork; it should slide in easily without resistance.
4. Once the potatoes are cooked, drain them in a colander and set them aside to cool slightly.

**Step 2: Prepare the Leeks**

1. While the potatoes are cooking, prepare the leeks. Trim off the dark green tops of the leeks, as these can be tough and fibrous. You only want to use the white and light green parts of the leeks.
2. Slice the leeks lengthwise in half. This will make it easier to clean them.
3. Rinse the leek halves thoroughly under cold running water, separating the layers to remove any dirt or grit that may be trapped inside. Leeks are notorious for hiding dirt, so this step is crucial.
4. Once the leeks are clean, slice them thinly crosswise.

**Step 3: Sauté the Leeks**

1. In a large skillet or sauté pan, melt the butter over medium heat. Allow the butter to melt completely and shimmer slightly.
2. Add the sliced leeks to the skillet. Cook the leeks, stirring occasionally, for 8-10 minutes, or until they are soft and translucent. Be careful not to brown the leeks, as you want them to retain their mild, oniony flavor.
3. If the leeks start to stick to the pan, you can add a tablespoon or two of water or broth to deglaze the pan and prevent them from burning.

**Step 4: Combine the Potatoes and Leeks**

1. Once the potatoes have cooled slightly, you can either leave them whole or cut them in half or quarters, depending on their size. If they are very small, you can leave them whole; if they are larger, cutting them will allow them to absorb more of the buttery flavor.
2. Add the potatoes to the skillet with the sautéed leeks. Toss gently to combine, ensuring that the potatoes are coated with the buttery leeks.
3. If using, add the chicken or vegetable broth to the skillet. This will add extra moisture and flavor to the dish. Cook for another 2-3 minutes, allowing the potatoes to absorb the broth.

**Step 5: Add Parsley and Season**

1. Remove the skillet from the heat. Stir in the chopped fresh parsley. The parsley will add a bright, fresh flavor and a pop of color to the dish.
2. Season the potatoes and leeks with salt and black pepper to taste. Start with a small amount of salt and pepper and then adjust as needed. Remember that the butter and broth (if using) may already contain some salt.

**Step 6: Serve**

1. Transfer the buttery new potatoes with leeks and parsley to a serving dish. Garnish with extra fresh parsley, if desired.
2. Serve immediately. This dish is best served hot, as the butter will solidify as it cools.

Tips for Perfect Buttery New Potatoes

* **Choose the Right Potatoes:** Select new potatoes that are small, firm, and of roughly the same size for even cooking. Yukon Gold or red potatoes are excellent choices.
* **Don’t Overcook the Potatoes:** Overcooked potatoes will become mushy and lose their texture. Cook them until they are fork-tender but still slightly firm.
* **Clean the Leeks Thoroughly:** Leeks often contain dirt trapped between their layers. Be sure to rinse them thoroughly under cold running water, separating the layers to remove any dirt or grit.
* **Don’t Brown the Leeks:** Cook the leeks over medium heat until they are soft and translucent, but be careful not to brown them. Burnt leeks can have a bitter flavor.
* **Use High-Quality Butter:** The butter is a key ingredient in this dish, so use high-quality butter for the best flavor.
* **Add Fresh Parsley at the End:** Add the chopped fresh parsley at the end of cooking to preserve its fresh flavor and vibrant color.
* **Adjust Seasoning to Taste:** Season the potatoes and leeks with salt and black pepper to taste. Start with a small amount and then adjust as needed.
* **Serve Immediately:** This dish is best served hot, as the butter will solidify as it cools.

Variations and Additions

This recipe is delicious as is, but here are a few variations and additions to customize it to your liking:

* **Add Garlic:** Sauté a clove or two of minced garlic with the leeks for extra flavor.
* **Add Herbs:** Experiment with other fresh herbs, such as thyme, chives, or dill.
* **Add Cheese:** Sprinkle some grated Parmesan cheese or crumbled goat cheese over the potatoes before serving.
* **Add Lemon Juice:** A squeeze of fresh lemon juice can brighten the flavors of the dish.
* **Add Bacon:** Cook some diced bacon until crispy and add it to the skillet with the potatoes and leeks.
* **Add Cream:** For an even richer dish, stir in a splash of heavy cream at the end of cooking.
* **Make it Vegan:** Substitute the butter with a plant-based butter alternative and use vegetable broth instead of chicken broth.

Serving Suggestions

Buttery New Potatoes with Leeks and Parsley is a versatile side dish that pairs well with a variety of main courses:

* **Roasted Chicken:** The buttery potatoes complement the savory flavors of roasted chicken perfectly.
* **Grilled Fish:** The light and fresh flavors of the potatoes and leeks enhance the taste of grilled fish.
* **Steak:** The rich and comforting potatoes are a delicious accompaniment to a hearty steak.
* **Pork Chops:** The potatoes and leeks add a touch of elegance to simple pork chops.
* **Vegetarian Entrees:** This dish is a great side for vegetarian entrees like lentil loaf or roasted vegetables.

Make-Ahead Instructions

To save time, you can prepare some of the components of this dish in advance:

* **Potatoes:** The potatoes can be boiled ahead of time and stored in the refrigerator for up to 2 days. Reheat them gently before adding them to the skillet with the leeks.
* **Leeks:** The leeks can be cleaned and sliced ahead of time and stored in the refrigerator for up to 1 day. Store them in an airtight container to prevent them from drying out.

However, it’s best to sauté the leeks and combine all the ingredients just before serving to ensure the best flavor and texture.

Storage Instructions

Store any leftover Buttery New Potatoes with Leeks and Parsley in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before serving.

## Nutritional Information (per serving, approximate)

* Calories: 250
* Fat: 15g
* Saturated Fat: 9g
* Cholesterol: 40mg
* Sodium: 200mg
* Carbohydrates: 25g
* Fiber: 3g
* Sugar: 4g
* Protein: 4g

*Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.*

This recipe is a guaranteed crowd-pleaser, offering a delightful combination of simplicity and sophistication. Enjoy!