Nutrition: 168 Calories | 143.2g Net Carbs | 19g Protein | 5.9g Total Fat
A tasty side dish with minimal prep time, these roasted leeks and potatoes with rosemary and garlic are easy to make and disappear fast.
Roasted potatoes have long been one of my favorite side dishes. Roasting unlocks so much flavor in the potatoes, which pairs perfectly with the garlic and rosemary in this recipe. A few weeks ago, I received leeks as part of my local vegetable delivery. I decided it would be fun and fancy to add them to our roasted potatoes. It is so good! There’s no going back now. Something special happens to the leeks when they’re roasted, and they taste like French fried onions. They even get a little crispy, and they are so delicious. Another added benefit is they smell amazing when they are cooking, which gets everybody excited for dinner.
Cut the Potatoes
This roasted leeks and potatoes recipe is so easy. The prep is minimal, and it tastes great. First, cut your potatoes into bite sized pieces, about three-quarter inch cubes. This recipe works great with small potatoes like baby reds, baby yellows, Yukon golds, and purple potatoes. It’s also fun to use a variety of colors, and these days you can often buy a colorful potato medley prepackaged at the grocery store.
Clean and Cut the Leeks
After you get your potatoes all cut up, move them to a large baking sheet. Then, it’s time to clean the leeks. First, cut off the tops. The lighter colored parts of the leek are more tender than the dark green parts. So, you can throw away the dark green tops or save them to make homemade stock. After cutting off the top, slice the leek lengthwise down the center. Finally, rinse the leeks under running water to remove any dirt between the layers.
Here’s a quick video showing you how to clean the leeks.
Once the leeks are clean, cut them into quarter inch slices, and throw away the roots. Add the sliced leeks to the cut potatoes on the baking sheet.
Mince Some Garlic
The last bit of prep is to mince up a couple cloves of fresh garlic. Or, if you’d prefer, use a garlic press to crush the garlic. Add the minced garlic to the cut up vegetables.
Season and Toss the Vegetables
The last step is to season your vegetables. First, drizzle them with a couple tablespoons of olive oil. Next, add dried rosemary and salt and pepper to taste. I like to use crushed dried rosemary because my kids don’t like the big pieces of rosemary. However, you can use whichever kind of rosemary you have on hand. Fresh rosemary works great too. Just remove the leaves from the stem. You can mince the leaves or leave them whole.
After you’ve added all the oil and seasonings to the leeks and potatoes, toss everything until the vegetables are thoroughly coated. Spread out the veggies in an even layer on the baking sheet and bake at 425°. Stir the potatoes every ten to fifteen minutes while they’re baking to make sure they are evenly roasted. Your tasty side dish is ready when the potatoes are golden on the outside and soft on the inside. It’ll take 35-45 minutes depending on the size of your pieces.
Other recipes to check out: Roasted Eggplant and Zucchini, Roasted Okra and Tomatoes, and Easy Roasted Beets with Butternut Squash
Simple Roasted Leeks and Potatoes with Rosemary and Garlic
A tasty side dish with minimal prep time, these roasted leeks and potatoes with rosemary and garlic are easy to make and disappear fast.
Total Time: 50 min
Prep Time: 10 min
Cook Time: 40 min
Ingredients
- 1 lb Mixed Small Potatoes
- 1 Leek
- 2 Cloves Garlic
- 2 Tbsp Olive Oil
- 1 tsp Crushed Dried Rosemary
- Salt and Pepper to taste
Directions
- Preheat the oven to 425°. Cut the potatoes into bite sized pieces, about 3/4″ cubes. Place the cut potatoes on a baking sheet.
- Cut the top off the leek and throw away. Slice the leek long ways through the root. Rinse the leek under running water to get out any dirt between the layers. After rinsing, return the leek to the cutting board and slice into 1/4″ pieces. Discard the root and add the leek slices to the potatoes.
- Mince or crush the garlic cloves and add them to the potatoes along with the olive oil and rosemary. Season with mixture with salt and pepper to taste and toss it all together.
- Once the vegetables are coated in the oil and seasoning, spread them out in an even layer on the baking sheet. Bake at 425° for 35-45 minutes until the potatoes are golden brown and soft in the middle. Stir the vegetables every 10-15 minutes to make sure the potatoes are roasted evenly.
Nutrition:
Yield: 6 servings
Amount Per Serving: Calories: 168, Total Fat: 5.9g, Saturated Fat: 1g, Cholesterol: 0mg, Sodium: 62.2mg, Carbohydrates: 160.4g, Fiber: 17.2g, Sugars: 10.5g, Protein: 19g
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