Recipe Intro
Introducing a classic Croatian side dish: creamy leek and potatoes sautéed in white wine with a hint of Parmesan. It’s super easy and quick to prepare!
Leek and potato are a classic pairing enjoyed across Europe, with each region adding its own unique spin. These ingredients feature in a range of dishes, from soups to main courses and side dishes, throughout Europe and beyond.
The classic Croatian version originates from the northern seaside, where it is usually prepared with Parmesan and white wine. The inland version includes carrots, tomato concentrate and sweet paprika.
Croatian leek and potato side dish ingredients
- leek – When preparing leeks, it’s important to clean them thoroughly as they can trap dirt between their layers. Typically, only the top few layers are affected, so carefully cut along the leek, remove the outer layers, rinse well, and drain. Be sure to use the green parts too, as they add rich flavour, texture, and a lovely colour to the dish.
- potato – Choose floury potatoes as they tend to break down slightly during cooking, enhancing the overall creaminess of the dish.
- Parmesan cheese – It is a fantastic flavour enhancer in this dish. If you don’t have Parmesan on hand, feel free to experiment with other types of hard cheese with a strong flavour, such as Pecorino Romano or aged (vintage) Cheddar.
- white wine – Whether you choose a sweet or dry white wine, both will enhance the flavour of the dish. Keep in mind, all the alcohol evaporates during cooking, so the dish is safe for everyone, including kids.
How to make the Croatian leeks and potato side dish
- Use whole leeks, both white and green parts. Slice the leeks into thin rings and finely chop the onion.
- Heat oil in a pot and add the leeks, finely chopped onion and half of the parsley. Fry at medium heat for about 5 minutes, stirring all the time. Don’t let the leeks brown. Add the minced garlic in the last minute.
- Pour in the wine and water, add peeled potatoes cut into small cubes. Season with salt.
- Cook for 20 – 25 minutes until the potatoes are completely soft, and the liquid evaporates.
- Remove from the heat, add grated Parmesan cheese, freshly ground black pepper, and the remaining parsley. Stir well.
Variations:
- Cheesy: Add grated cheddar or Gruyère cheese to enhance the creamy texture.
- Herbal: Experiment with fresh herbs like thyme, rosemary, or chives to infuse different flavours into the dish.
- Spicy: For a bit of heat, consider adding a pinch of cayenne pepper or a dash of hot sauce.
Serving the Croatian leek and potato side dish
It is usually served with beef patties or polpette (mini burgers or meatballs), but it pairs well with various meats and fish. I often serve it with Australian Rissoles (beef patties) and it goes so well with this tasty Salmon in spicy Med-Asian fusion sauce.
Recipe Card
Leek and potato side dish Croatian style
Ingredients
- 1 leek - large
- 1 onion
- 3 cloves garlic
- 2-3 tbsp parsley
- 150 ml white wine
- 250-300 ml water
- 2 potatoes - large
- 3 tbsp Parmesan cheese
- 1/2 teaspoon freshly ground black pepper
- salt - to taste
- olive oil
Instructions
- Use the whole leek, both white and green parts. Slice the leeks into thin rings and finely chop the onion.
- Heat oil in a pot and add the leeks along with the onion and half of the chopped parsley. Sauté at medium heat for about 5 minutes, stirring. Don't let leeks to brown. Add the garlic in the last minute.
- Pour in the wine and water, add peeled potatoes cut into small cubes. Season with salt.
- Cook for 15-20 minutes until the potatoes are completely tender, and the liquid evaporates.
- When done, add grated Parmesan cheese, freshly ground black pepper, and the remaining parsley. Stir well.