Oven Roasted Leeks and Potatoes
4-5 servings
- 2 leeks (stem only), sliced
- 1 pound red potatoes or gold potatoes – sweet potato or yam may be substituted
- 1/3 to 1/2 cup sliced red onion or shallot
- 1 large garlic clove (1/2 to 1 teaspoon, minced)
- 1/4 cup to 1/3 cup olive oil or refined avocado oil, adjust as desired
- 1 Tablespoon balsamic vinegar
- 1/2 teaspoon kosher salt and ground pepper each (divide)
- 1/2 cup to 1 cup leafy greens (optional, e.g. spinach leaves)
- Lemon to garnish (sliced and juice)
- Herbs to garnish – Chopped fresh parsley, thyme, or oregano
- Preheat the oven to 425°F.
- Wash the vegetables.
- Cut off the green tops of the leeks.
- Trim the root off the leeks.
- Starting at one end, cut the leek into thin round slices 1/2 to 1 inch.
- Place into a bowl of water to help remove sediment.
- Slice the potatoes into quarters.
- Peel and slice the red onion into thin strips.
- Remove the leeks from the water.
- Place all vegetables into a clean mixing bowl.
- Add minced garlic, olive oil, balsamic vinegar, 1/4 teaspoon of sea salt, 1/4 teaspoon or more of the black pepper, and a squeeze of lemon juice.
- Toss all of the ingredients together until the vegetables are well-coated.
- Arrange the vegetables on a sheet pan in a single layer.
- Roast in the oven for 30-35 minutes.
- Once the potatoes are done, remove from the oven, and combine them with leeks/onion.
- Season with extra salt/pepper, if desired.
- If adding greens, lightly steam the greens in microwave or stovetop until softened.
- Mix the steamed greens together with the potato, leeks, and onions.
- Toss with fresh lemon juice and herbs to garnish.
- Serve immediately.
"Oven Roasted Leeks and Potatoes". Cotter Crunch. <https://www.cottercrunch.com/leek-potato-pan-roast/>