Truffle Potato Sauté With Melted Leeks Served with Crispy Potato Skins

Ingredients

For the leeks
2 cups julienne leek
3 tbsp butter
1 tbsp canola oil
1 tbsp minced garlic
1 tsp sugar
pinch of salt
2 tbsp crème fraiche

For the potatoes
3 Yukon Gold potato, scrubbed, cleaned, peel, reserved
2 tbsp butter
1 large finely diced shallot
1/2 cup corn kernel
1/4 cup white wine
2 tbsp chopped thyme
1/3 cup parmesan cheese, shavings
3 tbsp chopped black truffle
1 tbsp white truffle oil
vegetable oil, for frying

Directions

For the leeks
1.Preheat the oil to 375 degrees Fahrenheit.
2.To prepare the leeks, melt the butter and oil in a non-stick pan over a medium heat. Add the leeks and cook for 3 minutes. Add the garlic and sugar and cook another 5 minutes or until tender. Season and stir in the crème fraiche. Take the pan off the heat and keep it warm until serving.
For the potatoes
1.Fry the potato skins in the vegetable oil and drain them on paper towels.
2.In a non-stick pan melt the butter, add the shallot and cook for 1 minute. Add the diced potatoes soft. Add the corn and cook for 3 more minutes. Deglaze the pan with wine and cook for 4 more minutes. Season the potatoes, add the thyme and stir in the parmesan and olive oil. Remove the pan from the heat.
3.Serve with the melted leeks and the crispy potato skins