In this roasted potatoes and leeks recipe, sliced leeks and new potatoes are coated with a light mustard, honey, and lemon sauce to create a simple and flavorful side dish perfect for busy weeknights.
Potatoes and leeks are a classic combo. They're commonly found in soups, like my Cauliflower Potato Leek Soup, but you can't go wrong no matter where you pair the two, such as these Potato and Leek Knishes.
That's why I wanted to create this recipe. Potatoes and leeks are roasted together to make a low-effort, high-flavor side dish. The combination of the two classic ingredients is a timeless winner. But here's why this simple side is a keeper:
- The leeks caramelize during roasting and develop a deep, yet mellow, onion flavor that's so good you'll want to eat them right off the pan. If you enjoy caramelized onions, wait until you try these leeks.
- Meanwhile, the potatoes, especially the sliced edges, form a satisfying crispy crust that nicely contrasts with the tender leeks.
- A quick sauce made with mustard, honey, and lemon, helps keep the potatoes and leeks tasting fresh and vibrant even after roasting.
Serve these roasted vegetables with your favorite proteins, such as these herby pork chops, these boozy chicken thighs, or this lemon and chive salmon. For more potato recipes check out my Potato and Mushroom Soup and Rutabaga Pie.
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🥔Ingredients
Here's everything you need to make these roasted potatoes and leeks.
Key Ingredients
Leeks - Look for large, firm leeks with a good portion of white and light green, as this is what we're using in the recipe.
Potatoes - For this dish, you want small, new potatoes. New potatoes are essentially baby potatoes harvested early in the season when they're small.
Honey - Adds a bit of sweetness to the sauce that coats the potatoes and leeks.
Grainy mustard - A flavorful grainy mustard is ideal.
Lemon - Lemonjuice and zest keep the dish bright and fresh.
See the recipe card below for the full list of ingredients and quantities.
🌿Substitutions & Variations
- Speedier and simpler version - Omit the honey, lemon, garlic, and mustard, and simply toss the leeks and potatoes with the olive oil and salt. It couldn't be easier.
- Add herbs - Toss about a tablespoon of fresh thyme leaves or chopped rosemary for even more flavor.
- With larger potatoes - If you want to try making this with larger potatoes, that's fine. Just cut them up into pieces about one to one and a half inches wide.
🔪Instructions
Here's how to prep this potato and leek side dish.
Preheat the oven to 400 degrees F. Slice the potatoes into halves or, if large, into quarters.
Slice the light green and white portion of the leeks about ½ inch in width. Compost the dark green portions or save them for making broth.
Rinse the leeks well to remove the dirt.
Spread the potatoes and leeks on a baking sheet.
Combine the lemon juice and zest, minced garlic, olive oil, mustard, and honey in a bowl.
Whisk until well combined.
Spread the mustard sauce over the potatoes and leeks. Toss to coat.
Place the baking sheet in the oven and roast for 30-40 minutes or until the potatoes are completely tender and lightly crispy. Toss the vegetables once about halfway through cooking to prevent burning. Serve warm, topped with chopped scallions, if using, and an extra sprinkle of salt.
💡Top Tip
Remember to wash your leeks! Even if they look clean on the outside, dirt and sand can easily be hiding in the inner layers. Skipping this step may result in an unpleasantly gritty texture.
🥡Storage
Store any leftovers in an airtight container in the fridge for up to four days.
💭FAQ
Boiling potatoes before roasting helps them to cook quicker and more evenly in the oven. But in this recipe, it's not necessary since we're using small potatoes that we're cutting into pieces.
You can simply slice leeks into rounds about a ½ inch wide. Discard the root end and the tough dark green portions, or save them for making homemade broth.
No, leeks tend to cook quicker than onions. But it depends on the cooking method.
🍴Pairing
Here are a few ideas for serving with roasted potatoes and leeks:
📖 Recipe
Roasted Potatoes and Leeks
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
In this roasted potatoes and leeks recipe, sliced leeks and new potatoes are coated with light mustard, honey, and lemon sauce to create a simple and flavorful side dish perfect for busy weeknights.
Ingredients
- 2 pounds of new potatoes
- 2 large leeks
- 1 large lemon, zested and juiced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- ½ teaspoon kosher salt
Instructions
- Prep the ingredients. Preheat the oven to 400 degrees F. Slice the potatoes into halves or, if large, into quarters. Slice the light green and white portion of the leeks about ½ inch in width. Compost the dark green portions or save them for making broth. Rinse the leeks well to remove the dirt and pat dry with a towel. Spread the potatoes and leeks on a baking sheet.
- Make the sauce. Combine the lemon juice and zest, minced garlic, olive oil, mustard, honey, and salt in a bowl. Whisk until well combined. Spread the mustard sauce over the potatoes and leeks and toss to coat.
- Roast the vegetables. Place the baking sheet in the oven and roast for 30-40 minutes or until the potatoes are completely tender and lightly crispy. Toss the vegetables once about halfway through cooking to prevent burning. Serve warm, topped with chopped scallions, if using, and an extra sprinkle of salt.
- Category: Side Dishes
- Method: Roasting
- Cuisine: American
🥕Related
Looking for other side dish recipes? Try these:
Karla Katzin says
Hi Steve! Have you ever used vinegar instead of lemon, if you happen to be out of lemons?
Steve says
Hi Karla! Sorry for the delayed reply. I haven't tried vinegar, but I bet that would be great. I do love salt and vinegar chips. Let me know how it goes if you try it.