Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Celery Root, Potato, and Leek Home Fries Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 Celery root and leeks make home fries into a sophisticated side dish for dinner. Ingredients 5 medium leeks (about 1 ½ pounds), white and light-green parts only, cut into ¼-inch-thick rounds 2 tablespoons olive oil 2 medium all-purpose potatoes (about 12 ounces), peeled and cut into matchsticks (1 inch long by ¼ inch wide) 1 celery root (about 1 pound), peeled and cut into matchsticks (1 inch long by ¼ inch wide) 1 tablespoon chopped fresh rosemary 2 teaspoons fresh thyme leaves Salt and freshly ground pepper, to taste Directions Place sliced leeks in a large bowl of cold water. Let stand for 5 to 10 minutes to rid them of dirt and sand. Lift out of water with a slotted spoon and drain. In a large nonstick skillet, heat olive oil over medium-high heat. Add leeks and other remaining ingredients and cook, turning the vegetables frequently, until browned, about 15 minutes. Reduce heat to medium and continue to cook until vegetables are tender, about 10 minutes. Adjust seasonings; serve immediately. Rate it Print