From a Pot: Oven Roasted Potatoes with Leek

Creamy Leek Sauce

• Leek: 400 g

• Onion: 1

• Garlic: 1

• Heavy cream: 100 ml

• Vegetable soup broth: 100 ml

• Salt: 1 tsp

• Pepper: 0.5 tsp

• Garlic powder: 1 tsp

• Majaron: 1 tsp

• Parsley: 1 tsp

• Butter: 2 tsp

Potatoes

• Potatoes: 500 g

• Salt: 1 tsp

• Pepper: 0.5 tsp

• Paprika powder: 0.2 tsp

• Tymian: 0.5 tsp

• Parsley: 1 tsp

• Olive oil: 1 tbsp

1. Cut the leeks into small round pieces and wash them well.
2. Cut the onion into small pieces and mince the garlic.
3. In a saucepan, heat up the butter and sauté the onions for about one minute. Add in the leeks and sauté for another minute, then add the garlic. Cook for about a minute on a medium heat, season with salt, pepper, garlic powder, parsley, and marjoram. Mix to combine.
4. Pour over the vegetable soup broth and cover with a lid. Cook for about seven minutes on medium heat, mixing occasionally.
5. Add heavy cream and cook for another five minutes.
6. Add more salt or spices to taste.

1. Peel and wash the potatoes, then cut them into bite-size pieces.
2. In a big bowl, combine the potatoes with olive oil and salt, pepper, paprika powder, thyme, and parsley. Mix well to combine.

1. Grease a medium-size baking tray with high edges with butter or oil so that the sauce will not stick to the bottom, or use a non-stick baking tray.
2. Pour the leek sauce into a baking tray, then evenly top it with the potatoes.
3. Bake in the preheated oven at 200 °C (393 °F) for about 45 minutes or until the potatoes are done. The baking time may vary based on your oven and the size of your potato pieces.