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Roasted Leeks and Potatoes
Roasted leeks and potatoes with mushrooms is a healthy side dish, you can easily make on a sheet pan in the oven.
Course
Side Dish
Cuisine
American
Keyword
Roasted Leeks and Potatoes
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
8
Calories
126
kcal
Author
Stephanie Manley
Ingredients
▢
28
ounces
new potatoes
▢
1
cup
leeks
cut into large slices (white part only)
▢
2
tablespoons
melted butter
▢
2
tablespoons
grapeseed oil
or olive oil
▢
1
teaspoon
salt
▢
6
ounces
mushrooms
▢
2
teaspoons
chopped garlic
Instructions
Preheat oven to 425 degrees.
Cut potatoes in half, and then cut them in half again.
Place potatoes into a large bowl.
Wash leeks, and chop into 3/8 inch slices. Add leeks to the 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 the 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 are tender and begin to brown.
Nutrition
Calories:
126
kcal
|
Carbohydrates:
14
g
|
Protein:
3
g
|
Fat:
6
g
|
Saturated Fat:
2
g
|
Cholesterol:
7
mg
|
Sodium:
329
mg
|
Potassium:
497
mg
|
Fiber:
2
g
|
Sugar:
0
g
|
Vitamin A:
275
IU
|
Vitamin C:
13.4
mg
|
Calcium:
38
mg
|
Iron:
3.5
mg
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@CopyKatRecipes
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