Pan-Fried Honey-Lemon Fingerling Potatoes and Leeks

Ingredients

• Salt
• 2 pounds fingerling potatoes
• 2 tablespoons butter
• 1 leek
• halved
• thoroughly washed and then sliced up to pale green part
• Freshly cracked black pepper
• 1 tablespoon olive oil
• 1 teaspoon honey
• 1 tablespoon minced fresh Italian parsley
• 1 lemon
• zested

Instructions

1. Bring a pot of salted water to a boil.
2. Gently poach the fingerlings for 5 minutes.
3. Drain the potatoes, cut in half and dry thoroughly.
4. Heat a large pan over medium-high heat.
5. Melt the butter, add the leeks and season with salt and pepper.
6. Saute until softened, about 8 minutes.
7. Set aside.
8. In the same pan, heat the olive oil.
9. Put the fingerlings cut-side down in the pan and cook until golden brown, about 5 minutes; flip and repeat on the skin side.
10. Add back the leeks, drizzle with the honey and cook for another 2 to 3 minutes.
11. Sprinkle with the parsley and lemon zest.
12. Season with additional salt and pepper to taste.