Roasted Leeks and Potatoes Vinaigrette

• 1 1/4 to 1 1/2 pounds (2 large) leeks, white and light green part only, cut in half lengthwise, cleaned and cut in 1 1/2-inch lengths
• 1 pound red potatoes or fingerlings, washed and cut in 1-inch dice, or very small potatoes left whole
• 1/2 cup dry white wine
• Salt
• freshly ground pepper to taste
• 1/4 cup extra virgin olive oil
• 1 tablespoon Champagne vinegar or sherry vinegar (more to taste)
• 1 tablespoon lemon juice (more to taste)
• 1 to 2 hard-boiled eggs (to taste)
• 1 tablespoon chopped flat-leaf parsley

1. Preheat the oven to 400 degrees.
2. Combine the leeks and potatoes in a baking dish large enough for them to fit in a single layer.
3. Toss with the white wine, salt, pepper and 2 tablespoons of the olive oil.
4. Cover the baking dish tightly, and place in the oven.
5. Roast for 30 minutes.
6. Uncover, raise the heat to 450 degrees, and return to the oven for another 10 to 15 minutes until the leeks and potatoes are tender but not mushy and just beginning to color.
7. Remove from the heat, and add the remaining olive oil, vinegar, lemon juice and additional salt and pepper if desired.
8. Toss together and allow to cool.
9. Put the hard-boiled eggs through a sieve, and season with salt and pepper.
10. Arrange over the leeks and potatoes (I like to arrange the sieved egg in a wide stripe down the middle), sprinkle with parsley and serve.

leeks, red potatoes, white wine, salt, freshly ground pepper, extra virgin olive oil, vinegar, lemon juice, eggs, flatleaf parsley

Taken from cooking.nytimes.com/recipes/1013606 (may not work)