Roasted Baby Potatoes with Leeks

Sides | August 1, 2016 | By

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These colorful roasted baby potatoes go with just about any protein!  Aren’t they just adorable?  They roast up so easily and taste so very yummy. This version includes leeks (which I love!), shallots, garlic, and fresh thyme.  Simple ingredients, but extremely flavorful, especially served along side my grilled octopus.  You must try this!  

Roasted Baby Potatoes with Leeks
Serves: 4
  • 2 pounds whole baby potatoes (purple, red and gold)
  • 5 cloves garlic, minced
  • 2 large shallots, chopped
  • 2 leeks, washed and chopped into large slices (white part only)
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh thyme, chopped
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • 1 tablespoon fresh parsley, chopped
  1. Preheat oven to 450 degrees. Place baby potatoes in a large mixing bowl. Add garlic, shallots, leeks, olive oil, thyme, salt, and pepper and mix well to coat potatoes. Place potatoes in a single layer on a cookie sheet sprayed with cooking spray.
  2. Bake in center rack of oven for 20-25 minutes until fork tender and starting to brown. Sprinkle with fresh parsley when serving.



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