Baked New Potatoes and Leeks with Goat Cheese

Scrub the potatoes thoroughly, peel and cut into wedges. Transfer to a steamer, season with salt, cover and steam for about 15 minutes.

Meanwhile, trim the leeks, rinse and cut into rings. Peel the garlic and chop finely. Sauté together in butter for 2-3 minutes, stirring. Deglaze with the wine and simmer until almost completely evaporated. Add the broth, season with salt and pepper and cook for 1-2 minutes, until tender.

Rinse the herbs, shake dry, pluck the leaves and chop coarsely.

Let the steam evaporate from the potatoes and stir into the leeks. Season with salt and pepper and sprinkle with 1/2 of the herbs. Cut the cheese into strips, sprinkle over the vegetables, cover and set aside for 1-2 minutes, until melted.