Roasted Potatoes and Leeks with Mushrooms from
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5 from 1 vote

Roasted Potatoes and Leeks

Roasted potatoes and leeks is a side dish, you can prepare easily in the oven. 
Course Side Dish
Cuisine American
Keyword Potatoe Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Calories 126kcal
Author Stephanie Manley


  • 28 ounces small potatoes Tasteful Selections Gold Potatoes
  • 1 cup leeks chopped into large slices (white part only)
  • 2 tablespoons melted butter
  • 2 tablespoons grape seed oil
  • 1 teaspoon salt
  • 6 ounces mushrooms
  • 2 teaspoons chopped garlic


  • Preheat oven to 425 degrees. Half and quarter potatoes. Place potatoes into a large bowl. Wash leeks, and chop into 3/8 inch slices. Add leeks to bowl. Mix together melted butter and oil. Drizzle most of the oil into the potatoes and leeks. Reserve 1 tablespoon of the oil mixture. Place coated leeks and potatoes onto a baking sheet. Spread potatoes and leeks out evenly. Sprinkle salt over the potatoes. Bake for 15 to 20 minutes. While potatoes are baking clean and quarter mushrooms. Place mushrooms into empty bowl where the potatoes and leeks were in. Add chopped garlic to the mushrooms and drizzle with melted oil and butter. Add mushrooms and garlic to the potatoes and cook for an additional 10 to 15 minutes or until the potatoes begin to brown.


Calories: 126kcal | Carbohydrates: 14g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 329mg | Potassium: 497mg | Fiber: 2g | Sugar: 0g | Vitamin A: 275IU | Vitamin C: 13.4mg | Calcium: 38mg | Iron: 3.5mg
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