Ingredients

The following ingredients have 4 Servings
  • 2 leeks (stem only), sliced
  • 1 pound red potatoes or gold potatoes – sweet potato or yam may be substituted
  • 1/3 to 1/2 cup sliced red onion or shallot
  • 1 large garlic clove (1/2 to 1 teaspoon, minced)
  • 1/4 cup to 1/3 cup olive oil or refined avocado oil, adjust as desired.
  • 1 Tablespoon balsamic vinegar
  • 1/2 teaspoon kosher salt and ground pepper each (divide)
  • Optional – 1/2 cup to 1 cup leafy greens (ex: spinach leaves).
  • Lemon to garnish (sliced and juice)
  • Herbs to garnish – Chopped fresh parsley, thyme, or oregano

Instruction

  • Preheat the oven to 425° F. Wash the vegetables.
  • Cut off the green tops of the leeks. Trim the root off the leeks. Starting at one end, cut the leek into thin round slices (1/2 inch to 1 inch). See notes for alternative cutting options. Place into a bowl of water to help remove sediment.
  • While the leeks are sitting, slice the potatoes into quarters. Then, peel and slice the red onion into thin strips.
  • Remove the leeks from the water, and place all vegetables into a clean mixing bowl.
  • Add 1 minced garlic clove, 1/3 cup olive oil (adjust as desired), 1 Tablespoon balsamic vinegar, 1/4 teaspoon of sea salt, 1/4 teaspoon or more of the black pepper, and a squeeze of lemon juice.
  • Toss all of the ingredients together until the vegetables are well-coated. Arrange the vegetables on a sheet pan in a single layer. 
  • Roast at 425° F in the oven for 30-35 minutes. TIP – Halfway through roasting, flip over the potatoes and check the leeks/onion for doneness. If the leeks/onion are fully cooked, remove them from the oven, and place them on a serving plate/bowl. (See notes for alternative cooking tips). Continue to cook the potatoes for the full amount of time.
  • Once the potatoes are done, remove from the oven, and combine them with leeks/onion. Season with extra salt/pepper, if desired.  
  • If adding greens, lightly steam the greens in microwave or stovetop until softened. 
  • Mix the steamed greens together with the potato, leeks, and onions.
  • Toss with fresh lemon juice and herbs to garnish. Serve immediately.
  • To store, let the potato and leek roast cool. Then, pace it in an airtight container. Best kept in the fridge for up to 4 days. To reheat from the fridge, place the leek and potato roast in an oven-safe dish. Warm in the oven at 350° F for 5-10 minutes or until the desired temperature is reached.