Potato and Leek Bake with Coriander
Preheat oven to 200°C
- 2 tablespoons sunflower oil
- 1oz butter
- 1lb leeks, trimmed, washed and cut into ½ inch rings
- 2lbs of potatoes scrubbed and cut into ½ inch slices
- 1 teaspoon black peppercorns
- 2 teaspoons coriander seeds
- 1 teaspoon sea salt
Put the oil and the butter in a shallow roasting tin and put it in the preheated oven to melt the butter. Add the prepared potatoes and leeks, turning them to coat both sides with the oil and butter. Spread into a single layer. Crush the peppercorns and coriander seeds and mix with the sea salt. Sprinkle over the leeks and potatoes. Cook for 45-50 minutes or until the potatoes are nicely browned.
A lovely idea…thank you.
You are late today. I was worried about my dinner. 🙂
Magpie – It will make a change from all the festive food.
Rhyleysgranny – I have been battling with flu like bug since Christmas. It will NOT win if I can help it.
I will have to make this sometime this week. I love potatoes and leeks together.
This is something that I can try. Shall let you know the outcome.
This is lovely and I often make a ‘potato bake’. Not a fan of coriander unfortunately, it’s a very popular ‘fresh’ herb here and used in Thai dishes particularly. One of those love it or hate it herbs. I do a similar dish only cut the potatoes very thin and layer into a gallette which when baked can be cut into either circles with a cookie cutter to form the base of a ‘tower’ (lovely with smoked trout, rocket and creme fraiche) or into neat little squares. Lots of pepper, I mean loads of freshly ground black pepper.
Debbie – I love leeks. I do have another recipe from way back but it involved cream so it is not in my regular list these days. I must delve into the back corridors of my brain and see if I can recall the method.
Ramana – I look forward to hearing your verdict.
Baino – What I like best about these food Mondays are the recipes or variations that arrive in the comments.
I’m trying to think of an alternative to the coriander seeds and am having a divil of a job ( as my Grannie would say)…I wonder about something really spicy like fresh mustard dry fried first? Maybe not as much…Or perhaps different peppercorns (green or red)..
I love your recipes! I can’t decide wether to make this one
or the parsnip and potato soup with pancetta? I am hungry
just thinking about it. LOL!
We get a summer savoury herb here which would eliminate the coriander and add something to the leeks, must try it.
Magpie – Since I am a fan of coriander….. I’ll stick with it.
Kimme – I do like that soup and on a freezing day like this….
Such an easy and tasty dish! I’m going to give this a try. Thanks for sharing.
Marianna, it is indeed very simple and tasty.