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Not so schmaltz potatoes

Not so schmaltz potatoes


1 large leek, sliced into 1/4 inch slices, washed well (only the light green and white part used)
8 oz. sliced mushrooms

1 tsp. kosher salt
half (1/2) cup water
1 tsp. potato starch
2 tsp. chopped garlic
2 tsp. chopped, fresh, rosemary 
4-5 medium potatoes, washed and cut into 1/4 inch rounds
additional 1/2 tsp. salt and 1/8 tsp. pepper


Preheat oven to 400°f (200°c)

Place a good, nonstick pan on medium heat, and let heat up for 1 minute. 
Add sliced leeks and mushrooms (layer)
Add kosher salt on top of mushrooms

Add 2 tablespoons of water, and walk away.  Let the veggies begin to cook and wilt down.  The first 1/2 hour of cooking, will yield a lot of liquid.  Just let it cook and soften.

After 30 minutes, stir your veggies.  From this point on, you will be stirring more frequently, so it is a good time to prep the other ingredients, so they are all ready to go.

As the veggies cook, and the liquid starts to evaporate, you will notice the bottom startin…

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