Pan-Fried Honey-Lemon Fingerling Potatoes and Leeks

• 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

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.

salt, potatoes, butter, then, freshly cracked black pepper, olive oil, honey, fresh italian parsley, lemon

Taken from www.foodnetwork.com/recipes/jeff-mauro/pan-fried-honey-lemon-fingerling-potatoes-and-leeks.html (may not work)