Potatoes with Creamy Mustard Leeks

Ingredients: The ingredient amounts are for three servings.

• New Potatoes 500g or 1.1lb
• Wholegrain Mustard 1 tsp
• Leeks 2
• Rosemary Sprigs 6
• Garlic Cloves 3
• Olive Oil 2 tbsp
• Olive Oil 1 tsp
• Creme Fraiche 70g or 2.5oz
• Dijon Mustard 1 tsp
• Parsley 1 tbsp, chopped
• Salt pinch
• Black Pepper pinch

Instructions:

Preheat the oven to 190°C fan (210°C conventional) / 375°F. Place the potatoes in a
large pan of cold, well-salted water. Add 2 sprigs of rosemary. Bring to a simmer
and cook until the potatoes are just tender when pierced with a knife. Drain and let
them cool slightly until they can be handled.

Finely chop the leaves from the remaining 4 sprigs of rosemary. In a large mixing
bowl, combine the chopped rosemary, grated garlic, and 2 tablespoons of olive oil.
Once the potatoes are cool enough to handle, cut them in half lengthways. Toss
them in the rosemary garlic oil until evenly coated. Arrange the potatoes cut-side
down on a metal baking sheet. Roast for 25 to 30 minutes until deeply golden and
crisp underneath.

While the potatoes roast, place a large pan over medium heat with a tsp of olive
oil. Add the sliced leeks and sweat gently, stirring occasionally, for 8 to 10 minutes
until soft and tender. Reduce the heat to low.

Stir the crème fraîche, chopped parsley, Dijon mustard, and wholegrain mustard
into the softened leeks. Warm through gently for 1 to 2 minutes, then season with
salt and black pepper to taste. Add extra wholegrain mustard if you prefer a
stronger kick.

Spoon the creamy mustard leeks onto a serving plate or platter, spreading them
out evenly. Arrange the crispy rosemary roasted potatoes on top. Finish with a
scattering of chopped parsley and serve immediately