Warm potato and leek stacks with rosemary white beans and roasted red pepper sauce

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Lightly grease a baking tray or oven-safe dish with a little of the olive oil.

2. 2

   2. Place the potatoes in a bowl with 1 tablespoon olive oil, half of the salt, and some black pepper. Toss well to coat evenly.

3. 3

   3. In a skillet over medium heat, warm 1 tablespoon olive oil. Add the leek and 2 minced garlic cloves. Cook for 4 to 5 minutes until the leek is tender. Stir in half of the fresh rosemary. Remove from the heat.

4. 4

   4. Build 4 stacks on the tray by alternating layers of potato with spoonfuls of the sautéed leek mixture. Press each stack lightly so it holds its shape.

5. 5

   5. Bake the stacks for 30 minutes at 220 °C / 425 °F. Carefully flip or reshape them with a spatula, then bake 10 minutes more until the potatoes are tender and golden at the edges.

6. 6

   6. Meanwhile, make the sauce. Place the roasted red peppers, oat milk, 1 garlic clove, lemon juice, cornstarch, half of the smoked paprika, a pinch of salt, and black pepper in a blender or tall container. Blend until completely smooth.

7. 7

   7. Pour the sauce into a small saucepan and cook over medium-low heat for 4 to 5 minutes, stirring, until slightly thickened. Keep warm.

8. 8

   8. In the same skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the white beans, the remaining fresh rosemary, the remaining smoked paprika, a pinch of salt, and black pepper. Sauté for 4 to 5 minutes until hot and fragrant.

9. 9

   9. Serve each warm stack over a spoonful of roasted red pepper sauce. Spoon the rosemary white beans on top or alongside and finish with chopped fresh parsley.

10. 10

    10. Adjust with more salt and black pepper if needed and serve immediately.