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
Units
Scale
- 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
- 1/2 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
