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Sunday, August 7, 2011

Recipe: Slow Roasted Potatoes with Leeks

I used our share of freshly dug leeks to make Slow Roasted Potatoes with Leeks. I chopped the leeks all the way up to, but not including, the tops. I took whole potatoes, cut in half, then quartered each half. This way they looked like oven fries so my 3 sons would eat them - you could cut or chop them any way you prefer.

Then coat with olive oil, sprinkle with garlic powder (or fresh chopped garlic), salt, and pepper. Cook at 350 degrees for about an hour, flipping once. I cooked at a lower temperature than I normally use for roasting veggies so the chopped leeks wouldn't burn.

Please excuse my bad pictures, but all my blogging is done from my cell phone now and the camera isn't the greatest!

CSA customers will receive leeks in their shares again this week.


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