These colorful Roasted Baby Potatoes with Leeks 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!
Print
Roasted Baby Potatoes with Leeks
These colorful Roasted Baby Potatoes with Leeks go with just about any protein! Aren't they just adorable? They roast up so easily and taste so very yummy!
- Total Time: 40 min
- Yield: 4 1x
Ingredients
Units
Scale
- 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
Instructions
- 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.
- Bake in center rack of oven for 20-25 minutes until fork tender and starting to brown. Sprinkle with fresh parsley when serving.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Sides
- Method: Oven
- Cuisine: Asian Fusion
Nutrition
- Serving Size:
- Calories: 228
- Sugar: 3 g
- Sodium: 619.6 mg
- Fat: 7.3 g
- Carbohydrates: 38.2 g
- Protein: 4.3 g
- Cholesterol: 0 mg
Keywords: Roasted Potatoes, Potatoes with Leeks, roasted baby potatoes
Leave a Reply