Ingredients
- 500g baby potatoes
- 500ml (approx.) olive oil or olive pomace oil, plus 2 tbsp
- 400g baby leeks or leeks, thinly sliced
- 200ml double cream
Method
Step 1
To confit the potatoes, place them in a lidded pan and cover with enough oil to submerge. Add a good pinch each of salt and pepper and cook gently over medium-low heat for 20-30 mins, until a knife slides through easily.Step 2
Meanwhile, heat 2 tbsp oil in a frying pan over medium-high heat. Add the leeks; cook for 5-10 mins until soft, stirring continuously to prevent any colour from forming – you want them to stay vibrant and green. Set aside on a plate.Step 3
Return the pan to a low heat, add the double cream and simmer gently until reduced and thickened. Remove from the heat, stir in the leeks and season to taste.Step 4
Remove the potatoes from the oil with a slotted spoon and slice into 1 cm rounds.Step 5
To serve, spoon the creamed leeks into a serving dish and arrange the confit potatoes on top. Finish with a grind of black pepper.