Roasted Leeks and Potatoes with Mushrooms (Easy Sheet Pan Recipe)

I discovered this roasted leek and potato recipe during a weekend cookout when I was desperate for a side dish that would impress without keeping me trapped in the kitchen. When these golden, caramelized vegetables came out of the oven, my guests couldn’t stop asking what that “amazing smell” was!

What makes this dish special is how the humble leek—often overlooked in American kitchens—transforms into something extraordinary when roasted. The natural sweetness that develops pairs perfectly with crispy-edged potatoes and earthy mushrooms, creating a side dish that might just steal the spotlight from your main course.

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Best of all, this entire dish comes together on a single sheet pan, meaning minimal cleanup and maximum flavor—exactly what we all need for busy weeknight dinners or casual entertaining.

Why You’ll Love This Recipe

• Simple Ingredients: Uses basic vegetables that are readily available year-round
• Hands-Off Cooking: Once it’s in the oven, you’re free to focus on other dishes
• Versatile Pairing: Goes with virtually anything from grilled steaks to roast chicken
• Make-Ahead Friendly: Can be prepped ahead and roasted just before serving
• Sheet Pan Convenience: One-pan cooking means easy cleanup

Ingredients & Their Purpose

• Garlic – Provides aromatic complexity that infuses throughout the dish during roasting
• Leeks – Provide a delicate, sweet onion flavor that caramelizes beautifully when roasted
• New potatoes – Their waxy texture holds their shape well during roasting and offers a buttery, sweet flavor
• Butter – Creates a rich flavor base and helps achieve golden browning
• Grapeseed or olive oil – Raises the smoke point of butter to prevent burning while adding its own flavor notes
• Salt – Enhances all the flavors and helps draw moisture from vegetables for better caramelization
• Mushrooms – Add umami depth and meaty texture to complement the sweeter vegetables

How to prepare leeks for this recipe

Leeks take a little more prep work than regular onions do, but the results are worth it.

1. Start by rinsing off the leeks. Since you will eat outside the leek, ensure it is spotless.
2. Cut the top off each leek where the leaves change from dark green to medium green. The dark green leaves are too tough to eat but are suitable for making vegetable stock.
3. Cut the leek into thick rings, about 3/8 of an inch wide. Throw away the bottom of the leek with all the roots coming out of it.
4. Soak the cut leek rings in a bowl of cold water for a few minutes, stirring them occasionally. Leeks grow in the ground and can have soil or sand trapped inside them.
5. Use a slotted spoon or your hands to transfer the leek rings to a colander and rinse them under the faucet. Don’t pour the leeks from the bowl into the colander; you will just dump all the soil and sand back onto the leeks.
6. Let drain and dry thoroughly with a towel to keep the leeks from steaming and not roasting in the oven.

Potato Options & Substitutions

While new potatoes are ideal for this recipe, you have several alternatives:

• Yukon Gold: Buttery flavor and creamy texture that holds up well to roasting
• Russet: More floury texture that will crisp up nicely on the outside
• Baby Red Potatoes: Similar to new potatoes with a slightly more robust flavor
• Fingerling: The Elongated shape adds visual interest and they roast beautifully

Whichever variety you choose, ensure all pieces are cut to approximately the same size to ensure even cooking.

How to Make Roasted Leeks and Potatoes

1. Wash potatoes and cut them in half then in half again.
2. Place potatoes into a large bowl.

3. Wash leeks and cut the white part into 3/8 inch slices. Discard the green part.
4. Rinse leek slices in a colander.

5. Add sliced leeks to bowl with potatoes.
6. Mix together melted butter and oil.
7. Drizzle all but 1 tablespoon of the butter-oil mixture on the potatoes and leeks.
8. Toss to coat leeks and potatoes with the butter-oil mixture.
9. Place leeks and potatoes on a baking sheet and spread them out evenly.
10. Sprinkle salt on top.
11. Bake at 425 degrees for 15 to 20 minutes.
12. While the leeks and potatoes are roasting, clean and quarter mushrooms.
13. Place mushrooms into a bowl.
14. Add chopped garlic to the mushrooms and drizzle with melted oil and butter.
15. Add mushrooms and garlic to the potatoes.
16. Bake for an additional 10 to 15 minutes or until the potatoes are tender and begin to brown.

Storage & Reheating

Refrigerator Storage: Place leftovers in an airtight container and refrigerate for up to 3 days.

Best Reheating Methods:

Oven Method (Preferred for Crispiness):

1. Preheat oven to 375°F (190°C)
2. Spread the leftovers on a baking sheet
3. Roast for 8-10 minutes until heated through and edges are crispy again

Stovetop Method:

1. Heat a skillet over medium heat
2. Add a small amount of butter or oil
3. Add cold vegetables and stir occasionally until heated through, about 5-7 minutes

Microwave (Quick Option):

1. Heat for 1-2 minutes, checking halfway through
2. Place in a microwave-safe dish
3. Cover with a damp paper towel

Favorite Potato Side Dish Recipes

• Air Fryer Baked Potatoes
• Cheesy Hashbrown Potatoes
• Crockpot Cheesy Potatoes
• Greek Potatoes
• Homemade Potato Wedges
• Hot German Potato Salad
• Roasted Red Potatoes

Popular Spring Recipes

• Asparagus Casserole
• Instant Pot Irish Stew
• Polish Beet Salad
• Shoney Strawberry Pie

Check out more easy vegetable side dish recipes and the best spring recipes on CopyKat!