Roasted Leeks and Potatoes

Roasted Leeks and Potatoes with mushrooms is a wonderful easy side dish to make. This sheet pan recipe is perfect for any day of the week.

This simple side dish is the perfect accompaniment to a steak, pork, or even grilled chicken.

You can never have too many side dishes on the table, especially when they are as good as Roasted Leeks and Potatoes. This dish one-ups ordinary potato sides with the addition of slowly caramelized leeks. The roasting brings out the leeks’ natural sweetness and blends wonderfully with the flavor of new potatoes. You can serve Roasted Leeks and Potatoes with just about any meat, but it goes particularly well with anything off the grill. Give this simple leeks recipe a try the next time you fire up the barbeque.

What Are Leeks?

In the US, we tend to avoid cooking with leeks. That is a shame because leeks’ mild onion flavor is something that even many non-onion eaters enjoy. Although leeks are a member of the onion family, they lack the characteristic bulbous shape. Instead, they are cylindrical with dark leaves on the top that gradually change to white on the bottom. When purchasing leeks, be careful not to buy scallions. Scallions look like miniature leeks but don’t let their small size fool you. They pack a pungent onion and peppery flavor that won’t work in leeks recipes.

How to Prepare Leeks for This Recipe

Leeks take a little more prep work than regular onions do, but the results are definitely worth it.

  1. Start by rinsing off the leeks. Since you will eat the outside of the leek, make sure it is spotless.
  2. Cut the top off of each leek where the leaves change from dark green to medium green. The dark green leaves are too tough to eat but are suitable for making vegetable stock.
  3. Cut the leek into thick rings, about 3/8 of an inch wide. Throw away the bottom of the leek with all the roots coming out of it.
  4. Soak the cut leek rings in a bowl of cold water for a few minutes, stirring them every once in a while. Leeks grow in the ground and can have soil or sand trapped inside of them.
  5. Use a slotted spoon or your hands to transfer the leek rings to a colander and give them a good rinse under the faucet. Don’t pour the leeks from the bowl into the colander, or you will just be dumping all the soil and sand back onto the leeks.
  6. Let drain and dry thoroughly with a towel to keep the leeks from steaming and not roasting in the oven.

Tips for Preparing and Roasting Leeks and Potatoes

  • New potatoes are best, but not your only option. New potatoes are simply potatoes that farmers pick early. Therefore they are smaller and sweeter than mature potatoes. Because it takes more new potatoes to make a pound, they cost significantly more than fully grown ones. Feel free to use regular-sized potatoes in this recipe if you prefer.
  • Russets and Yukon Gold potatoes are an excellent choice for this recipe. Russets get a little more crispy in the oven but lack the depth of flavor that Yukon Gold potatoes have. Whichever type of potatoes you choose, be sure to cut them approximately the same size to allow all the potatoes to finish cooking together.

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Ingredients

Here’s a list of what you need:

  • Leeks
  • New potatoes
  • Butter
  • Grapeseed or olive oil
  • Salt
  • Mushrooms
  • Garlic
roasted leeks and potatoes ingredients

How to Make Roasted Leeks and Potatoes

  1. Wash potatoes and cut them in half then in half again.
  2. Place potatoes into a large bowl.
    quartered new potatoes in a bowl
  3. Wash leeks and cut the white part into 3/8 inch slices. Discard the green part.
  4. Rinse leek slices in a colander.
    sliced leeks in a colander
  5. Add sliced leeks to bowl with potatoes.
  6. Mix together melted butter and oil.
  7. Drizzle all but 1 tablespoon of the butter-oil mixture on the potatoes and leeks.
  8. Toss to coat leeks and potatoes with the butter-oil mixture.
  9. Place leeks and potatoes on a baking sheet and spread them out evenly.
  10. Sprinkle salt on top.
  11. Bake at 425 degrees for 15 to 20 minutes.
  12. While the leeks and potatoes are roasting, clean and quarter mushrooms.
  13. Place mushrooms into a bowl.
  14. Add chopped garlic to the mushrooms and drizzle with melted oil and butter.
  15. Add mushrooms and garlic to the potatoes.
  16. Bake for an additional 10 to 15 minutes or until the potatoes are tender and begin to brown.
roasted leeks, potatoes, mushrooms, and garlic on a sheet pan

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roasted leeks, potatoes, and mushrooms on a sheet pan

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Roasted Leeks and Potatoes

Roasted leeks and potatoes with mushrooms is a healthy side dish, you can easily make on a sheet pan in the oven.
Course Side Dish
Cuisine American
Keyword Roasted Leeks and Potatoes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Calories 126kcal

Ingredients

  • 28 ounces new potatoes
  • 1 cup leeks cut into large slices (white part only)
  • 2 tablespoons melted butter
  • 2 tablespoons grapeseed oil or olive oil
  • 1 teaspoon salt
  • 6 ounces mushrooms
  • 2 teaspoons chopped garlic

Instructions

  • Preheat oven to 425 degrees.
  • Cut potatoes in half, and then cut them in half again.
  • Place potatoes into a large bowl.
  • Wash leeks, and chop into 3/8 inch slices. Add leeks to the bowl.
  • Mix together melted butter and oil. Drizzle most of the oil into the potatoes and leeks. Reserve 1 tablespoon of the oil mixture.
  • Place coated leeks and potatoes onto a baking sheet. Spread potatoes and leeks out evenly. Sprinkle salt over the potatoes.
  • Bake for 15 to 20 minutes.
  • While potatoes are baking, clean and quarter mushrooms. Place mushrooms into the empty bowl where the potatoes and leeks were in.
  • Add chopped garlic to the mushrooms and drizzle with melted oil and butter.
  • Add mushrooms and garlic to the potatoes and cook for an additional 10 to 15 minutes or until the potatoes are tender and begin to brown.

Nutrition

Calories: 126kcal | Carbohydrates: 14g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 329mg | Potassium: 497mg | Fiber: 2g | Sugar: 0g | Vitamin A: 275IU | Vitamin C: 13.4mg | Calcium: 38mg | Iron: 3.5mg

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