Roasted Potatoes and Crispy Leeks
Mmmm, what a fabulous winter dish this is. These potatoes tasted so good, I couldn’t stop eating them right out of the oven. I had to discipline myself so there’d be enough to serve for dinner that night. Next time I’ll make a double batch so I can steal some without any guilt.
Don’t you just love that roasted vegetable flavor at this time of the year? I feel like the only way I’ve been preparing my veggies as of late, is by roasting them. It makes my heart feel warm and makes the house smell divine!
This easy side dish is perfect for a holiday meal or even as a breakfast side.
Here’s what you’ll need:
- one bag of baby potatoes (or about 2 cups). The variety I used was a mixture of red, blue and white potatoes.
- 2 leeks
- olive oil
- sea salt
- freshly ground black pepper
- two pinches of dill
- a dash of garlic powder
Preheat your oven to 350. Wash your potatoes and slice them each in half, leaving the skins on. Next, wash and trim your leeks and slice the white/green edible part into thin slices. Lay the potatoes and leeks onto a baking tray and drizzle with some olive oil. Toss gently to coat.
Sprinkle with some sea salt and ground pepper and place into the preheated oven for about 10 minutes or until the leeks are crispy but not burnt. Check your oven often since cooking times could be less than 10 minutes. Once the leeks are brown and crispy, remove them from the pan and set aside. Continue cooking the potatoes for another 15 minutes or so, turning them once or twice. When they are finished cooking (potatoes are soft all the way through and skins are crispy and wrinkled), place them into a large bowl along with the leeks and add the dill and garlic powder. Feel free to add more salt and pepper to taste. Toss to coat evenly then serve.