Roasted Potatoes with Leeks Recipe
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Roasted potatoes with leeks combine the earthy flavors of the subtle sweetness of leeks paired with potatoes that have a crispy exterior and melt-in-your-mouth interior. It’s the ultimate comfort food and perfect side dish for any main course.
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These potatoes are not only tasty, they are also elegant and easy to prepare! It features delicate potatoes tossed with sweet leeks and roasted to perfection. It’s a simple and hands-off recipe; you can put the potatoes in the oven to let them roast while you prepare the rest of your meal.
Why you will love this recipe
- It’s an easy recipe made with simple ingredients.
- It’s a versatile side dish that can be served with various main courses.
- Flavor! These potatoes are filled with flavor from the sweet and delicate leeks and fragrant herbs.
Here is What You Will Need
This is a brief summary of the ingredients needed to make this roasted potato with leeks recipe and a convenient shopping list from my Instacart affiliate link. For a printable recipe card with exact measurements and detailed instructions, scroll down to the recipe card section.
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Ingredients
- Baby yellow potatoes or Yukon gold cut into chunks
- Extra virgin olive oil, avocado oil or your favorite roasting oil
- Unsalted butter
- Large leek (1 shallot or 2 to 3 green onions)
- Fresh garlic or 1/4 teaspoon garlic powder
- Fresh rosemary and thyme
How to make this roasted potatoes with leeks recipe
Rinse and dry the potatoes and cut them in half. Chop the garlic cloves. Slice the leeks and place the slices into a bowl of water and swish them around in the bowl to release any sand or soil from them.
Drain them in a colander and run them under cold water for a final rinse, and pat them dry.
STEP 1: Toss the potatoes in a large bowl with oil.
STEP 2: Place potatoes on a parchment-lined baking sheet in a single layer; roast potatoes until they start to turn golden brown and fork-tender.
STEP 3: While the potatoes are roasting, melt the butter in a heavy skillet over medium heat; add the leeks and minced garlic to the melted butter in the pan and cook until they are tender and begin to caramelize.
STEP 4: Toss the roasted potatoes in the skillet with the leeks and butter. Toss in fresh herbs and serve.
How to store leftovers
Store leftover roasted potatoes in the refrigerator for up to three days. They can be reheated in the oven or on top of the stove.
Leftover potatoes taste great served with sauteed bell peppers as a side to scrambled eggs or added to an omelet.
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Buy Now → Serving suggestions
Roasted potatoes taste great as a side dish topped with sea salt and black pepper alongside any seafood or meat entree. We like them with Pork Chops, One-Pan Chicken with Broccoli, or Cilantro Lime Shrimp .
Recipe variations
Citrusy – Grate some lemon or orange zest and sprinkle it over the roasted potatoes to brighten up the flavor or add a teaspoon of lemon juice to the skillet with the leeks
Mediterranean – Add some chopped kalamata olives and sun-dried tomatoes. Replace the rosemary with garlic and basil.
Bacon – Bacon tastes great with everything! Toss in crumbled cooked bacon just before serving.
Vegetables – Add carrots or brussels sprouts to the sheet pan with the potatoes for a more flavorful roasted dish.
Sweet Potatoes – Replace regular potatoes with sweet potatoes and a dash of parmesan cheese.
Diary Free – Skip the butter and replace it with olive oil.
Recipe FAQs
This is an easy recipe to prepare ahead of time. Clean and cut the leeks and potatoes; store them in separate airtight containers in the refrigerator. Just before serving roast the potatoes and caramelize the leeks.
The skin of a potato contains a majority of its nutrients, which makes it a healthier choice to leave the skin on while cooking. However, if you don’t like the skin, you can always peel it off before roasting the potato using a potato peeler.
You can use any type of potato for roasting, but my personal preference is baby potatoes. They have a slightly waxy texture and lower starch content compared to larger yellow potatoes. Moreover, they retain their shape well after cooking.
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Roasted Yellow Potatoes
Ingredients
- 1 1/2 pounds baby yellow potatoes
- 1 tablespoon extra virgin olive oil
- 1 1/2 tablespoons unsalted butter
- 1 large leek
- 1 tablespoon Chopped fresh thyme
- 1 tablespoon Chopped fresh rosemary
Instructions
- Pre-heat the oven to 410
- Slice the leeks and place them in a bowl of cold water for about 5 minutes.
- drain the leeks and rinse them again in a colander, pat them dry and set them aside.
- Slice 1 1/2 pounds baby yellow potatoes in half and place them in a bowl; toss with 1 tablespoon extra virgin olive oil and a little bit of sea salt and pepper to taste.
- arrange the oil-coated potatoes on a parchment-lined baking sheet and bake them until they are fork-tender which will be about 15 to 20 minutes.
- While the potatoes are cooking, add 1 1/2 tablespoons unsalted butter to a skillet and melt it over medium heat. Once the butter has melted add the sliced leeks with garlic and begin to caramelize them; this should take about 15 minutes.
- Add the chopped rosemary and the roasted potatoes; toss everything together and serve immediately.
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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