Roasted Potatoes with Leeks Recipe

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.

roasted baby potatoes on a plate with rosemary and leeks

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This tasty side dish is both 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.
uncooked potatoes in a bowl with a spoon

Here is What You Will Need

This is an overview of the ingredients and steps to make this easy roasted potatoes recipe. Scroll down for a printable recipe card with exact measurements and detailed instructions.

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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 collander 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.

Ingredient notes and substitutions

The complete list of ingredients to make this delicious side dish is above. Below are notes about some of the ingredients and ideas for substitutes.

Potatoes – I prefer using baby gold potatoes for this recipe. Baby gold potatoes can be swapped for any baby potatoes such as red potatoes.

You can also use regular-sized Yukon gold potatoes or russets. If you use larger potatoes, cut them into bite-sized pieces that are uniform in size so that they cook evenly.

Extra Virgin Olive Oil – You can use regular olive oil, avocado oil, or any other cooking oil of your choice.

Leeks – Although milder and sweeter than onions, leeks can replace green onions, shallots, chives or regular sweet onions.

Butter – For a lighter or dairy-free version, you can replace the butter with an equal amount of olive oil.

Garlic – If you can’t find fresh garlic, substitute it with 1/4 teaspoon of garlic powder.

Fresh Herbs – Fresh rosemary and thyme can be replaced with a teaspoon each of dried herbs.

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.

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 shrimp.

AN overhead view of roasted potaotes ona white plate with a spoon'

Roasted potatoes and leeks recipe variations

Citrusy Roasted Potatoes– 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 Roasted Potatoes – 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.

a close up of the potatoes in a skillet with the caramelized leeks
Can I make roasted potatoes and leeks ahead of time?

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.

To peel or not to peel the potatoes?

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.

What is the best type of potato to use in this roasted potato recipe?

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.

Are you too tired to cook dinner?

If you’re feeling uninspired when it’s time to cook dinner, this free guide will help you make a quick and healthy dinner with ingredients you have in your kitchen.

You Might also like these delicious potato recipes

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an overhead view of roasted baby potatoes on a platter with a spoon

Roasted Yellow Potatoes

Roasted yellow potatoes are a delicious side dish recipe that goes with everything.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Click on serving size to scale this recipe

Course: Side Dish
Cuisine: American
Keyword: Roasted Potatoes and Leeks
Servings: 4
Calories: 217kcal
Author: Anne
Scale this Recipe 4


  • 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


  • 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.


Store leftovers in the refrigerator in an airtight container for up to three days. Reheat leftover potatoes in a skillet on top of the stove or in the oven.
Yukon Gold or larger yellow potatoes can be used in place of the baby potatoes. Cut them into chunks that are 1 1/2 to 2 inches in size.


Calories: 217kcal | Carbohydrates: 34g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 16mg | Potassium: 773mg | Fiber: 5g | Sugar: 2g | Vitamin A: 604IU | Vitamin C: 39mg | Calcium: 48mg | Iron: 2mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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