Moody Eater tested Carla Lalli Music’s Leeks with Potato Chips & Chives recipe (p.108 in her James Beard Award-winning cookbook Where Cooking Begins ). Chips, chives, and leeks… sounds simple enough, right?
Well, I managed to gaff this one up. My skillet wasn’t hot enough, so the leeks never charred up. I also cut them too large or maybe I put too many in the skillet at the same time. Either way, the leeks turned out mushy the first time I cooked them, but adding the chips saved the recipe for sure.
✰✰✰✰ stars — It’s a TRY, especially if you cut the leeks small and really char them up.
Carla Lalli Music’s Leeks with Potato Chips & Chives
- 4 leeks trimmed and halved lengthwise
- Kosher salt freshly ground pepper
- 3 tablespoons ghee
- 1 cup kettle-cooked potato chips
- ¼ cup finely sliced chives
- Rinse leeks, pat them dry, and season all over with salt and pepper.
- Heat a large, dry skillet, preferably cast-iron, over medium-high heat for 2 minutes.
- Add leeks to pan, cut side down, and cook, shaking pan occasionally, until evenly charred on cut side, about 4 minutes (charred is a nice way of saying burned; things could get a little smoky).
- Turn leeks over and add ghee and ¾ cup water to the skillet.
- Reduce to a simmer and cook until leeks are tender when pierced with a cake tester and liquid is almost completely evaporated, about 4 minutes longer.
- Transfer leeks to a serving plate. Crush potato chips with your hands and let the pieces rain down on the leeks, then top with chives.
- Red onions, quartered, for the leeks
- Corn chips or corn nuts in place of potato chips
- Coconut oil or a 50/50 mix of vegetable oil and butter for the ghee
- Parsley, cilantro, and/or mint instead of chives