easonal leek and potato sheet pan roast

Leek and Oven Roasted Potatoes

  • Author: Lindsay Cotter
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x


Leek and Oven Roasted Potatoes. Super flavor, healthy, and easy to make all in one pan! A gluten free and vegan side dish perfect for any gathering. Whole 30 friendly!



  • 1 lb red potatoes or gold potatoes (around 6 small) – sweet potato or yam may be substituted
  • 2 leeks (stem only), sliced
  • 1/3 to 1/2 cup sliced red onion
  • 1/3 cup to 1/2 cup olive oil or refined avocado oil
  • 1 tbsp balsamic vinegar
  • 1 large garlic clove (1/2 to 1 tsp minced)
  • 1/2 tsp salt and ground pepper each (divided)
  • 2 cups or more leafy greens (spinach, kale, etc).
  • lemon to garnish (sliced and juice)
  • herbs to garnish – Fresh parsley, thyme, or oregano.


  1. Preheat oven to 425F.
  2. Wash your vegetables.
  3. Cut off green tops of leeks. Next trim the root off the leeks, slice stalks in half and rinse well under running water. Cut leeks into 1-inch lengths (or less). I made them into small rings but you can also cut lengthwise and fan them out. Place into bowl of water to help remove sediment.
  4. While the leeks are sitting, slice your potatoes into quarters. Then peel and slice your red onion into thin strips.
  5. Remove leeks from water and place all vegetables into a clean mixing bowl.
  6. Add 1 minced garlic clove, 1/3 to 1/2 cup olive oil, 1 tbsp balsamic vinegar, 1/4 tsp sea salt, 1/4 tsp or more black pepper, and a squeeze of lemon.
  7. Toss all together until all the vegetables are evenly coated.
  8. Lay out all the vegetables on a sheet pan. Spread them out evenly.
  9. Roast at 425F in the oven for 30- 35 minutes. Turn/flip potatoes half way through roasting.
  10. Remove from oven, set aside.
  11. Place your greens (spinach, etc) In a small microwave bowl with a tsp broth or water. Microwave for 30 seconds until greens are softened/steamed.
  12. Place your leek, potatoes, and onion in a large bowl with the remaining oil/seasoning from the pan.
  13. Add your steamed greens and toss all together.
  14. Add another 1/4 tsp salt/pepper on top to season. Fresh lemon juice and parsley to garnish.
  15. Serve immediately or store in air tight container and place in fridge if not serving right away.
  16. Reheat for 5 minutes in oven when ready to serve.


Paleo friendly option – sweet potato or yam may be substituted. Cooking times will vary.

  • Category: side dish
  • Method: oven
  • Cuisine: American


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

Keywords: pan roast, vegetable side dish, roasted vegetables, healthy side dish, oven roasted potatoes, potatoes