Description

Oven Roasted Leeks and Potatoes is a simple, healthy, and flavorful side dish featuring tender leeks, crispy roasted potatoes, and aromatic red onions, all enhanced with garlic, balsamic vinegar, and fresh herbs. Perfect as a wholesome addition to any meal, this vegetarian recipe can also be adapted for air fryer cooking, making it a versatile and easy-to-make vegetable side.

Ingredients

Vegetables

2 leeks (stem only), sliced
1 pound red potatoes or gold potatoes, quartered (sweet potato or yam may be substituted)
⅓ to ½ cup sliced red onion or shallot
½ cup to 1 cup leafy greens (optional, ex: spinach leaves)

Seasonings and Condiments

1 large garlic clove (½ to 1 teaspoon, minced)
¼ cup to ⅓ cup olive oil or refined avocado oil (adjust as desired)
1 Tablespoon balsamic vinegar
½ teaspoon kosher salt (divided)
½ teaspoon ground black pepper (divided)
Lemon (sliced and juice for garnish)
Herbs to garnish – chopped fresh parsley, thyme, or oregano

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Instructions

Preheat and Prepare Vegetables: Preheat the oven to 425°F. Wash all vegetables thoroughly. Cut off the green tops and roots from the leeks, slice the leeks into thin rounds (½ inch to 1 inch), and place them in a bowl of water to remove sediment.
Slice Potatoes and Onions: While the leeks are soaking, quarter the potatoes and peel and slice the red onion into thin strips.
Drain Leeks and Combine: Remove leeks from the water and place them in a clean mixing bowl with the sliced potatoes and onions.
Add Seasonings: Add the minced garlic, olive oil (start with ⅓ cup), balsamic vinegar, ¼ teaspoon kosher salt, ¼ teaspoon black pepper, and a squeeze of fresh lemon juice to the vegetables.
Toss and Arrange: Toss all the ingredients thoroughly until the vegetables are evenly coated with the seasoning mixture. Spread the vegetables evenly in a single layer on a sheet pan.
Roast: Roast in the preheated oven for 30 to 35 minutes. Halfway through, flip the potatoes and check the leeks and onions; if the leeks and onions are fully cooked, remove them from the oven and place them aside. Continue roasting the potatoes until tender and golden.
Combine and Season: Once the potatoes are done, remove them from the oven and combine them with the cooked leeks and onions. Taste and adjust seasoning with additional salt and pepper if needed.
Cook Greens (Optional): If using leafy greens, lightly steam them in a microwave or stovetop until softened, then mix them into the roasted vegetable mixture.
Garnish and Serve: Garnish with fresh lemon slices, a squeeze of lemon juice, and chopped herbs like parsley, thyme, or oregano before serving.

Notes

Soaking leeks in water helps remove dirt and grit hidden in the layers.
You can cut leeks into half-moons or rings depending on your preference.
The olive oil amount can be adjusted to reduce fat or added for more richness.
Sweet potatoes or yams can be substituted for a sweeter flavor.
Leafy greens like spinach are optional but add color and nutrition.
If using an air fryer, roast vegetables at 400°F for about 20-25 minutes, shaking the basket halfway through.