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Home › Recipes › By Type › Sides and Salads
★★★49 Comments

Oven Roasted Leeks and Potatoes (Air Fryer Option)

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by Lindsay Cotter Published: Apr 19, 2022

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potato and leeks pin
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Thanks to the use of fresh, in-season produce, these Oven Roasted Leeks and Potatoes are a super healthy and budget-friendly one-pan recipe that can be paired with all your favorite meals! Whip them up in minutes for a vegan side dish perfect for every occasion. Whole30 friendly. 

Special Spring Produce

Do you create weekly meal plans based on the seasons? Of course, there’s not a ton of variety to choose from in the winter months (Although, that doesn’t mean I don’t love squash and Brussels sprouts). However, with warmer weather rolling in, an abundance of fresh produce won’t be far behind, and I couldn’t be more excited! I’m telling you guys, I get giddy over the thought of finding new foods to try at the local market. 

My inner nutrition nerd can’t help it. Not only are all the fresh fruits and vegetables so vibrant and colorful, but they’re also at the peak of their nutritional readiness and super delicious! I love the chance to let seasonal produce shine – especially with springtime options like artichokes, rhubarb, chives, leeks, potatoes, and more! With so many options, I couldn’t force myself to choose just one vegetable. So, I opted for three and created this recipe for oven roasted leeks and potatoes with onions! 

Keep reading to find everything you’ll need! 

Roasted Leeks & Potatoes – Minimal Ingredients, Multiple Benefits

There are many reasons why I get so excited about seasonal produce! For instance: 

a sheet pan holding raw whole red onions, a full shallot, and two leeks
  • It’s picked at the peak of its  ripeness and is more nutritionally dense (Source)
  • It contains richer, more robust flavors
  • It can be found locally, helping to support local farmers
  • It’s super budget-friendly! 

Therefore, it was a no-brainer for me to create a potato and leek recipe for spring. 

Why We Love Leeks

A hugely underrated vegetable, leeks are a member of the onion family and taste like a combination of onions and garlic. As a result, they’re excellent flavor enhancers for soups, casseroles, starchy foods like potatoes, and bitter items like greens. They’re also full of vitamins and minerals like vitamins A, C, K, iron, and more! The trick to getting the most bang for your buck is to thinly slice the bulbs of your leeks, and sauté or roast them to release all their natural flavors. 

Pro Tip

Did You Know?! Leeks have two seasons! That’s right, they’re in season from October through January and again throughout the summer. 

Perfect Potatoes

Unlike leeks, potatoes are in season all year long! Okay, that’s not completely true. However, you can easily find potatoes all year long. That said, different types of potatoes come into season at different times. For instance, for this roasted leeks and potatoes recipe, I used red and gold potatoes which are in season peak season during late spring and early fall. However, if you prefer sweet potatoes for a Paleo option, they’re best from October through December. No matter what kind you choose, they’re always delicious and pack tons of health benefits like fiber, vitamin C, and vitamin B6! 

Tips for Cutting Roasted Leeks (2 Ways)

Cutting roasted leeks is easier than you think, promise! Just follow my tried and tested tips below. 

two hands holding a glass bowl full of leeks that have been sliced into rings
  1. Clean the leeks.
  2. Cut off the root end.
  3. Next, cut the leeks where the dark green portion meets the light green stem, and remove the leaves.
  4. Remove any wilted leaves from the stalks, and rinse them underwater.
  5. Finally, cut the leeks into thin round slices, starting at one end.

Alternative Cutting Method for Cooking Leeks

This is my go-to preparation method for roasting leeks by themselves! It’s super easy and delicious. Plus, it makes a great single side dish. 

  1.  If you’re roasting the leeks by themselves in either the oven or air fryer, cut off the root end along with the last couple inches of the dark green leaves, and discard them.
  2. Cut the leeks in half lengthwise, and rinse them well. Then, proceed to season and roast or air fry.
close up image of roasted leeks
four leeks in an air fryer basket with charred marks from being roasted

How to Make Oven Roasted Leeks and Potatoes 

Okay, now that you know how to prepare your leeks, let’s put it all together to create this complete side dish! 

a sheet pan full of raw red onions, red potatoes, and leeks sliced into rings
an overhead image of a sheet pan full of roasted leeks and potatoes with onions
  1. Prepare the Veggies. Slice the potatoes into quarters, and peel and slice the onions into thin strips.
  2. Combine and Toss. Add all of your veggies to a large bowl, and toss them with garlic, olive oil, balsamic vinegar, salt, pepper, and a dash of lemon juice. 
  3. Roast. Arrange your onions, potatoes, and leeks on a baking sheet in an even layer, and roast in the oven at 425° F for 30-35 minutes. 
Pro Tip

Baking Tip: To ensure your veggies cook evenly and make clean up a breeze, wrap your seasoned onions and leeks in tin foil, and add them to a baking sheet along with the potatoes. (See recipe below for cooking times) 

Time-Saving Option – Air Fryer Roasted Potatoes + Leeks!

Looking for an easy way to save some time? Bust out the air fryer! It’s just as easy and takes half the time. We love air frying potatoes, but did you know you can add leeks, too? Just be sure to follow our tips below! 

an air fryer basket sticking out of the air fryer full of roasted leeks and potatoes with onions
a hand pulling the basket out of an air fryer basket full of roasted leeks and potatoes with onions
  1. Preheat the Air Fryer. Allowing enough time for your air fryer to heat before adding your veggies ensures that they begin cooking right away and prevents them from burning.
     
  2. Start with the Potatoes. Unlike the sheet pan version where you add everything to the oven all at once, you’ll want to start by making air fryer roasted potatoes. Otherwise, your leeks will burn.
  3. Shake the Basket. To guarantee your potatoes roast evenly, shake the basket halfway through cooking.
  4. Add the Leeks. With 8 minutes of cooking time remaining, add the leeks and onions to the air fryer basket, and cook as normal! 

Common Questions

Can I roast leeks from frozen? 

I haven’t tried to roast frozen leeks, but I think it would work. Just be sure to thaw them first, and let me know how it goes if you give it a try! 

What do leeks taste like? 

Roasted leeks have a slightly more mild flavor than onions and garlic with a slightly sweet twist that I love! 

Can I make roasted leeks and potatoes ahead of time? 

Yes! Store any leftovers in an airtight container in the fridge for up to 4 days. Or, keep them in the freezer for up to 6 months. Just be sure to thaw your veggies completely before reheating. 

two hands holding a skillet with oven roasted leeks and potatoes with onions
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Roasted Leeks and Potatoes made 2 ways! For a veggie filled side dish, try these potatoes and leeks for a side dish that's easy and delicious.

Oven Roasted Leeks and Potatoes (Air Fryer Option))


★★★

2.5 from 2 reviews

  • Author: Lindsay Cotter
  • Total Time: 45 minutes
  • Yield: 4 –5 servings 1x
  • Diet: Vegetarian
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Description

The perfect addition to any meal, these Oven Roasted Leeks and Potatoes are a healthy side dish that can be whipped up in no time! Air Fryer Option, Whole30 Friendly.


Ingredients

Units Scale
  • 2 leeks (stem only), sliced
  • 1 pound red potatoes or gold potatoes – sweet potato or yam may be substituted
  • ⅓ to ½ cup sliced red onion or shallot
  • 1 large garlic clove (½ to 1 teaspoon, minced)
  • ¼ cup to ⅓ cup olive oil or refined avocado oil, adjust as desired.
  • 1 Tablespoon balsamic vinegar
  • ½ teaspoon kosher salt and ground pepper each (divide)
  • Optional – ½ cup to 1 cup leafy greens (ex: spinach leaves).
  • Lemon to garnish (sliced and juice)
  • Herbs to garnish – Chopped fresh parsley, thyme, or oregano

Instructions

  1. Preheat the oven to 425° F. Wash the vegetables.
  2. 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 (½ inch to 1 inch). See notes for alternative cutting options. Place into a bowl of water to help remove sediment.
  3. While the leeks are sitting, slice the potatoes into quarters. Then, peel and slice the red onion into thin strips.
  4. Remove the leeks from the water, and place all vegetables into a clean mixing bowl.
  5. Add 1 minced garlic clove, ⅓ cup olive oil (adjust as desired), 1 Tablespoon balsamic vinegar, ¼ teaspoon of sea salt, ¼ teaspoon or more of the black pepper, and a squeeze of lemon juice.
  6. Toss all of the ingredients together until the vegetables are well-coated. Arrange the vegetables on a sheet pan in a single layer. 
  7. 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.
  8. Once the potatoes are done, remove from the oven, and combine them with leeks/onion. Season with extra salt/pepper, if desired.  
  9. If adding greens, lightly steam the greens in microwave or stovetop until softened. 
  10. Mix the steamed greens together with the potato, leeks, and onions.
  11. Toss with fresh lemon juice and herbs to garnish. Serve immediately.
  12. Storage: 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.

Air Fryer Option: 

  1. Preheat the air fryer to 400° F. 
  2. Spray the air fryer basket with cooking oil spray. Place seasoned diced potatoes in the air fryer and cook for 10 minutes. Shake basket and stir potatoes.
  3. If adding leeks and onions, add them to the air fryer basket with the potatoes and proceed to cook an additional 8-10 minutes or until potatoes are golden and tender. 

Notes

Optional: For more even cooking times, slice the leeks in half instead of rounds. (See blog post for photos.)

For easy clean-up and even cooking, you may place seasoned leeks and onions in foil and then on a sheet pan with the potatoes. Remove the leeks in the foil once they are golden and crispy, around halfway through cooking. Toss the potatoes and continue to cook for an additional 15-20 minutes.

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Side Dish
  • Method: Oven
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 233
  • Sugar: 2.9
  • Sodium: 25.7
  • Fat: 13.8
  • Saturated Fat: 1.9
  • Carbohydrates: 25.7
  • Fiber: 3.5
  • Protein: 3.3
  • Cholesterol: 0

Keywords: leeks, potatoes, air fryer, baking, side dish

Did you make this recipe?

Tag @cottercrunch on Instagram and hashtag it #cottercrunch

Do you have questions, feedback, or tips about this recipe? Leave a comment below with any questions or feedback you’d like to share!

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Categories: Air Fryer, Dairy-Free, Egg-Free, Gluten-Free, Grain-Free, Oven, Sides and Salads, Vegan, Vegetarian, Whole30 Tags: air fryer, leeks, oven, potatoes, roasted, side dish, spring, spring recipes, whole30

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Oven Roasted Leeks and Potatoes (Air Fryer Option) Pinterest Image
potato and leeks pin
potato and leek pin
Lindsay Cotter of Cotter Crunch

About Lindsay

Hi, y’all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten-Free eating. I love creating delicious nourishing food that anyone can enjoy.

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Reader Interactions

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Kevin Noonan

    11/29/2022 at 3:13 PM

    can’t get to the recipe with all the ads and the garbage in the way you don’t need 800 pop-ups just to sell an idea

    ★

    Reply
  2. Must see Destinations

    11/06/2022 at 6:57 AM

    Oh sorry! It may have been in the oven or the leeks were sliced ​​too thinly. Anyway, I’m glad you enjoyed it.

    Reply
  3. Joanne

    05/16/2022 at 8:11 AM

    Why ‘marginal’? Looks good to me…

    Reply
    • Avatar photoLindsay Cotter

      05/16/2022 at 3:05 PM

      That must have been a type. We meant multiple benefits. 🙂 thanks for catching that Joanne!

      Reply
  4. Hh

    04/26/2021 at 12:08 PM

    Leeks and onions burnt to a crisp, terrible instructions

    Reply
    • Avatar photoLindsay Cotter

      04/26/2021 at 12:15 PM

      Sorry to hear that! This is a recipe we actually were just updating so you might not have seen the newer version if you’re cache wasn’t cleared beforedhand. But we can definitely update the recipe instructions to be more clear.

      Reply
  5. Kim

    02/02/2021 at 1:04 PM

    Hi Lindsay,

    I am so happy you shared this recipe! Leeks are my favorite, and I feel like they are often overlooked as a key ingredient in many dishes. This will be the perfect side to make for my family this weekend, and I can’t wait to try it!

    Reply
    • Avatar photoLindsay Cotter

      02/03/2021 at 4:37 AM

      I am so happy to hear from a fellow leek lover, Kim! Please let me know what you think of the recipe!

      Reply
  6. Sarah M.

    01/12/2021 at 7:24 PM

    I loved this recipe’s flavors! However with my oven, half an hour at 425 F really crisped my leeks. So in the future I will be roasting at 400 F and checking at 25 minutes, then checking at 30 minutes to avoid partially burning the leeks. Thank you Lindsay for sharing! This was my first time making anything with leeks so I appreciated the guidance on how to use them. 🙂

    ★★★★

    Reply
    • Avatar photoLindsay Cotter

      01/13/2021 at 3:52 PM

      I’m so sorry that your leeks burned, Sarah. Oven temperatures can vary a lot. Sounds like your may cook a little “hot”, which isn’t always a bad thing. 😉 Hope you’ll try it again and have better results!

      Reply
    • Avatar photoLindsay Cotter

      01/16/2021 at 4:16 PM

      Oh so sorry! It could be oven or that you sliced the leeks to thin. But either way, glad you enjoyed it, crispy leeks and all haha. 😉

      Reply
  7. Brian Zitz

    06/12/2020 at 5:06 PM

    All of my greens burnt. I couldn’t eat any of it.

    Reply
    • Avatar photoLindsay Cotter

      06/12/2020 at 6:21 PM

      You mean the leeks?

      Reply
  8. Stan

    11/20/2019 at 9:19 AM

    Since when potatos became paleo? I have never seen them in paleo recipes before…

    Reply
    • Avatar photoLindsay Cotter

      11/20/2019 at 10:24 AM

      It depends on who you ask. I gave an paleo option with sweet potato but it looks like it wasn’t saved before. It’s updated now!

      Also, this is an interesting read. https://blog.paleohacks.com/white-potatoes-permitted-paleo-diet/# I like to think of potatoes as real food, so if you can digest them and feel good eating them, then great! Ya know?

      Reply
  9. Avatar photoLindsay Cotter

    01/20/2019 at 12:55 PM

    Correct. But I gave the sweet potato option for paleo ?

    Reply
  10. Jacque

    01/15/2019 at 3:09 PM

    Looks good. But for those who are paleo, replace the potatoes with parsnips, cauliflower, japanese yams, Etc.

    Reply
    • Avatar photoLindsay Cotter

      01/16/2019 at 1:02 PM

      Those are great swaps!

      Reply
  11. Katie

    06/05/2018 at 3:17 PM

    I think I’m going to attempt tossing all of this in a grill pan and roasting over the grill. Fingerstie crossed it works!

    Reply
    • Avatar photoLindsay Cotter

      06/05/2018 at 6:25 PM

      oh definitely keep me posted! YUM!

      Reply
  12. Becca

    06/03/2018 at 3:07 PM

    Did this but with turnips instead of potatoes, topped with some Valentina and parmesan – soooooo good.

    Reply
    • Cotter Crunch

      06/04/2018 at 10:28 AM

      Oh I love the turnips idea! Thanks for sharing Becca

      Reply
  13. the impossible game

    09/06/2017 at 2:15 AM

    Wow – what an informative blog site – i need to spend more time here and intend to do so

    Reply
  14. Kristy

    08/25/2017 at 3:37 PM

    Did you mean to say preheat to 450 but cook at 425?

    Reply
    • Cotter Crunch

      08/25/2017 at 4:16 PM

      Oh that should be 425F. I will fix that. Thanks

      Reply
  15. [email protected]

    03/28/2017 at 4:58 PM

    You know seasonal vegetables speak to my heart, not to mention what potatoes do to my loins. I love everything about this dish. Bravo, bravo.

    Reply
  16. Michelle @ Vitamin Sunshine

    03/25/2017 at 1:32 AM

    I love leeks! I just used them last week in a sweet potato shepherd’s pie. Yum! These photos are beautiful, as always Lindsay!

    Reply
  17. sue | theviewfromgreatisland

    03/24/2017 at 3:36 PM

    I want one of each of these dishes, but I’m starting with those awesome potatoes, with a runny egg on top 🙂

    Reply
  18. Susie @ Suzlyfe

    03/24/2017 at 3:17 PM

    Just gimme the pan. The whole one. Don’t need a fork, though it would be helpful. And yes, you can get your own pan.
    I love leeks, and also FRESH spring peas and tomatoes

    Reply
  19. Jody - Fit at 59

    03/24/2017 at 3:14 PM

    Everything you post – whether I like or not – looks amazing & I want to eat it anyway!! This is beautiful!!!!!

    Reply
  20. Kelsie | the itsy-bitsy kitchen

    03/24/2017 at 12:30 PM

    I’m right there with you on the seasonal veg giddiness. All I can think about right now is artichokes–my all-time favorite! I absolutely love leeks and potatoes together so this looks perfectly divine!

    Reply
    • Cotter Crunch

      03/24/2017 at 2:46 PM

      oh I love me some Artichokes! Agreed!

      Reply
  21. Hannah @Cl

    03/24/2017 at 10:35 AM

    YUM!! Leeks are seriously underrated!!

    Reply
    • Cotter Crunch

      03/24/2017 at 2:46 PM

      totally! I think most people just don’t know how to cut them or use them, right?

      Reply
  22. Amy

    03/24/2017 at 8:49 AM

    What a lovely dish of yumminess! Roasting veggies is probably my favorite way to eat them and I need to incorporate leeks into our menu more often!

    Reply
  23. Gloria @ Homemade & Yummy

    03/24/2017 at 8:37 AM

    Roasted veggies are so delicious. Leeks and potatoes are a classic combination. Love the ease of this dish…and so crowd friendly too.

    Reply
  24. Diana

    03/24/2017 at 8:35 AM

    I love veg pan roasts, healthy and delicious. Next time I make one I will try and add leeks as you suggested

    Reply
  25. Lisa | Garlic & Zest

    03/24/2017 at 8:34 AM

    In South Florida we’re already experiencing summer so I guess there’s no in between with the wonky weather… This pan roast looks fantastic to me! The colors are so vibrant, it’s just beckoning me to take a bite! Great for springtime!

    Reply
  26. Taylor @ Food Faith Fitness

    03/24/2017 at 7:45 AM

    This is the prettiest potato roast I ever did see! I love potatoes, I love leeks, so I LOVE this!

    Reply
    • Cotter Crunch

      03/24/2017 at 8:10 AM

      you’re the prettiest. <3

      Reply
  27. Carrie this fit chick

    03/24/2017 at 7:36 AM

    Love the way you write out your recipes- super clean and easy to follow format! I havent had leeks in a very long time. I used to roast them all the time- need to get back on the leek train!

    Reply
    • Cotter Crunch

      03/24/2017 at 8:09 AM

      did you add anything else when you roasted them? would love your recipe Carrie!

      Reply
  28. Jennifer

    03/24/2017 at 6:57 AM

    Your leeks on are fleek #OhYesIDid

    Reply
    • Cotter Crunch

      03/24/2017 at 8:07 AM

      OMG i love you more for that comment.

      Reply
  29. Megan @ Skinny Fitalicious

    03/24/2017 at 6:12 AM

    Favorite spring vegetable? Wait what’s spring? It’s like summer here year round!!! Perfect side dish and I love the addition of leeks. Not used enough!

    Reply
    • Cotter Crunch

      03/24/2017 at 8:06 AM

      haha yes, AZ is summer all year. You know watermelon year round!

      Reply

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Oven Roasted Leeks and Potatoes (Air Fryer Option) Pinterest Image
potato and leeks pin
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Lindsay Cotter of Cotter Crunch

About Lindsay

Hi, y’all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten-Free eating. I love creating delicious nourishing food that anyone can enjoy.

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