Cast Iron Baby Potatoes with Leeks and Onions

Cast Iron Baby Potatoes with Leeks and Onions

Cast Iron Baby Potatoes with Leeks and Onions

I don’t know about you, but I love a good cast iron potato dish with caramelized leeks and onions. It has to be one of my favorite ‘go to’ side dishes when I grill up a salmon fillet or a thick ribeye steak! This is a two-step process, but don’t worry. We just want to make sure that the leeks, onions, and potatoes cook at the same rate. This cast iron dish is cooked on a smoker, but you can certainly cook this in your oven too.
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Course: Side Dish
Keyword: grilled potatoes, skillet cooking
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6 people

Ingredients

  • 3 pounds baby potatoes unpeeled
  • 2 medium leeks
  • 2 medium green onions chopped and use green parts only
  • 1 small yellow onion
  • 1/4 cup olive oil
  • 1 small lemon
  • 1-2 tablespoons unsalted butter
  • 1 1/2 teaspoons salt
  • 1 teaspoon black pepper

Instructions

  • Fill a large pot 2/3 of the way with water. Bring to a boil and add about 1 teaspoon of salt to the water.
  • Sort through and wash baby potatoes. Discard any shriveled potatoes in the group. Place in a pot and boil for 10 minutes, or until somewhat tender. Strain and set aside.
  • Meanwhile, cut white parts from leeks, cut in half lengthwise, and soak in cold water for 10 minutes. Drain, and chop into thin strips. Chop onions into thin rings. Cut potatoes into halves
  • Preheat the grill for high heat and set the cast iron pot on the grill grates to heat up.
  • Once heated up, add oil. Reduce heat to medium, and add leeks and yellow onion, stir around. Add potato halves, stir and season with salt and black pepper. Close the lid and let potatoes cook for 13 minutes, or until; they are tender and golden. Add butter, let melt a bit, then gently toss to coat.
  • Using heat-resistant gloves, remove the pan from the grill, place onto a heat-safe surface and garnish it with chopped green portions of green onions, and hit it with a little fresh lemon juice. Sprinkle with a little extra salt before serving.

Notes

Photo by: planet_fox/Pixabay
Things to think about with this recipe:
Onions: If you’d like to use a sharper onion, like red or white onions, then give it a try. However, I have not made this recipe with either type of onion, so I cannot comment on how it changes the flavor.
Potatoes: I use baby potatoes because they are small and manageable for this dish. If you only have russets or yellow potatoes handy, peel then cut into bite sized pieces. You will need to adjust par-boiling times as well.
Flavor: Replace the lemon juice with a little flavored balsamic or red wine vinegar. You can even add a little dukkah or toasted sesame seeds on top. Get creative and find what works best for you.
Cook in the oven: Follow the above steps, then place the entire pan in a 375 degree oven for 10-15 minutes. Keep an eye on it and adjust cooking times accordingly.

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