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New potatoes with leek

It’s so easy to jazz up boiled potatoes with herbs, spiced butter or sautéed veggies! You can use leftover  or pre-boiled potatoes for these new potatoes with leek. This recipe is basically vegan, but for a vegetarian version you can add some single cream, crème fraîche or grated cheese too - and if you’re making roast dinner or pan-frying some meat, add the cooking juices to the potatoes, instead of (or with) the stock.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 450 g potatoes peeled
  • 1 bay leaf
  • 1 leek
  • 1 clove of garlic minced
  • 1 Tbsp Dijon mustard
  • 1 tsp dried oregano or thyme
  • 2 Tbsp olive oil
  • 150 ml vegetable stock

Method
 

  1. Cut the potatoes into bite-sized chunks then put them in a pot of lightly salted water. Add the bay leaf and bring to the boil. Turn the heat down and simmer for 10 minutes. Drain and set aside (you can cool them or refrigerate for later use).
  2. Thinly slice the the leek.
  3. Heat the oil in a large frying pan and gently sauté the leek for about 8 minutes over low heat.
  4. Add the garlic, oregano and mustard, then cook for 30 seconds. Add the stock and cook until you get a creamy sauce.
  5. Add the boiled potatoes and stir until warmed through.
  6. Serve with fresh herbs scattered on top.