I can’t believe that next week it’s already Thanksgiving here in the US. Today’s recipe is a perfect side dish for your turkey or your favorite protein any day, for that matter. I have to say that these potatoes are delicious, in fact, because of this recipe I have discovered that potatoes and cardamom go well together.
Among the stacks of magazines that my sister sent me a few months ago there were a fewÂ La Cucina Italiana magazines, which is one of my favorite food publications. One of them was a special edition which was solely dedicated to potatoes. This was a perfect choice for me as I love all things potatoes. Today’s recipe is an adaptation from one of the recipes from said magazine. As soon as my eyes landed on “Patate novelle al Cardamomo,” I knew I had to make the recipe.
In the original recipe the potatoes are cooked with celery and onion. While I love celery in Khoresht Karafs, I am not a huge fan of it in other dishes. When thinking about a substitute the choice was easy: leek. I think that potatoes and leeks make a complimentary combination. These potatoes can be served with slices of turkey with a dollop of Pomegranate JellyÂ instead of cranberry sauce, I promise you’ll be in heaven!
Ingredients (serves 4)
1lb fingerling or new potatoes
1 cup diced leeks
1/2 tsp cardamom
1 tbsp vinegar
1 tbsp butter
2 tbsp olive oil
salt & pepper
Wash potatoes and place in a pot, cover with water, add a generous amount of salt and 1 tablespoon of vinegar. Cover and bring to a boil. Cook for 7 minutes.
In the mean time sautÃ© on medium low heat leeks in 2 teaspoons of olive oil until they turn just golden. Add 1/4 teaspoon of cardamom then season with salt and pepper. Be very careful as the leeks burn fairly quickly. Remove from sautÃ© pan and set aside.
Add potatoes while they are still warm. Once the potatoes are in the sautÃ© pan shake frequently so that they are coated with the oil and butter. Cover and cook on medium low for about 10 minutes shaking the pan frequently.
Add the leeks back to the pan and sautÃ© for one minute longer shaking the pan so that the potatoes and leeks are combined. Finish with a pinch of salt. Serve warm.
*Â For a vegan version substitute butter with olive oil.