Skip to main content

Potatoes Sautéed With Leeks in Cinnamon-Ginger Crème Fraîche Recipe

Ryan Thomas is a university student who enjoys cooking recipes from a wide variety of culinary traditions.

This sautéed potato dish is filling and flavorful.

This sautéed potato dish is filling and flavorful.

Oh leeks, you woefully undervalued vegetable, how your virtues and blessings are so dismally ignored! The strong and pungent taste of the onion is so easily modified to be savory or caramelized to produce a twinge of sweetness. Whether fried, simmered, roasted, or put into a stew, there is seemingly little that this versatile vegetable cannot do. Its well-known companion, the potato, is such a superb base for a meal. So hearty and filling, potatoes are adaptable to any flavor. When combined with crème fraîche and a host of spices ranging from cinnamon to ginger, the potatoes and onions take on a potpourri of sweet and savory flavors. The texture is solid and creamy, providing for a wonderfully filling, simple, and cheap meal.

This recipe is entirely my own.

Scroll to Continue

Read More From Delishably


  • 4 medium-sized potatoes, chopped medium-fine
  • 4 tablespoons olive oil
  • 1 leek, washed, chopped into rings (slice rings in half)
  • 4 large cloves garlic, peeled and diced
  • 2 teaspoons cinnamon
  • plenty of salt
  • plenty of pepper
  • tarragon
  • 1 cup crème fraîche


  1. Heat the olive oil in a casserole or large frying pan over high heat. When hot, add in the chopped potatoes, and sauté for 5 minutes, moving them constantly to prevent burning. Reduce heat to medium.
  2. Once the potatoes have some signs of brown, add in the leeks and garlic. Mix all ingredients together and make sure they are all frying.
  3. Introduce the ginger into the dish. Next, add the cinnamon, plenty of salt and pepper, and some tarragon.
  4. Turn off the heat, and add in the crème fraîche, mixing it in as it dissolves in the heat and combines with the other ingredients. Once more, add plenty of pepper and salt. Serve either in its original cooking vessel or on a plate—it should come out very easily. A light white or rosé wine is a good accompaniment.

© 2018 Ryan Thomas

Related Articles