Easy Oven-Roasted Potatoes with Leeks and Lemon Zest
Crisp on the outside, fluffy on the inside—these oven-roasted potatoes with leeks and a hint of lemon zest are earthy, fresh, and the perfect accompaniment to any meal.
Why You’ll Love This Recipe
Potatoes are a timeless side dish that brings comfort to any meal. In this recipe, they’re paired with sweet leeks and bright lemon zest, roasted to perfection with rosemary. Simple, earthy, and elegant—this side will quickly become a favorite at your dinner table.
Cooking with Leeks
Leeks are often sold in bundles, which is good news—you’ll have extra to use in a variety of dishes. In Haitian cooking, leeks are a staple ingredient for flavoring. They’re commonly added to soups, Haitian Légume, and bean sauce, where they bring depth and a subtle sweetness. You’ll also find them in Haitian leek salad, although in that dish, the leeks are optional.
Their mild, onion-like flavor makes them versatile beyond traditional Haitian recipes. They blend beautifully with potatoes, adding earthiness and a hint of sweetness. In this recipe, the leeks balance the richness of the roasted potatoes, while the lemon zest adds a bright, citrusy note.
Ingredient Descriptions
- Potatoes – Choose starchy varieties like Russet for fluffy insides or Yukon Gold for creamy centers and golden color.
- Leeks – Mild and sweet, they bring depth without overpowering the dish. Be sure to wash thoroughly to remove dirt between the layers.
- Olive Oil – Adds richness and helps crisp the potatoes during roasting.
- Rosemary – Earthy and aromatic; both dried and fresh work well.
- Salt & Black Pepper – Essential for seasoning and balancing flavors.
- Lemon Zest – Adds brightness and a refreshing citrus note that elevates the dish.
Equipment Descriptions
- Cutting Board – A sturdy cutting board provides a safe surface for chopping potatoes and slicing leeks evenly.
Shop cutting boards on NouBess.com - Sharp Knife – Essential for dicing potatoes into uniform cubes and finely chopping leeks.
Browse quality knives available through our kitchen collection - Large Mixing Bowl – Perfect for tossing potatoes, leeks, and seasonings so everything is coated evenly.
Find mixing bowls on Amazon - Baking Dish or Sheet Pan – Roasts the potatoes and leeks to golden perfection while allowing even heat circulation.
Shop bakeware at Amazon - Wooden Spoon or Spatula – Handy for stirring the potatoes halfway through baking to ensure crispiness on all sides.
See the utensils and spatulas in our kitchen shop
Tips for the Best Results
The lemon zest is the secret touch—it gives the potatoes a lively zing that pairs well with roasted chicken, beef, or fish. This side dish is simple enough for weeknights but elegant enough for Sunday dinner.
- Switch it up: Try thyme or oregano in place of rosemary, or add Parmesan for extra flavor.
- Cut evenly: Dice potatoes the same size so they cook evenly.
- Dry before roasting: Pat potatoes dry after rinsing to ensure crispier edges.
- Use fresh lemon zest: For the brightest flavor, zest the lemon right before adding.
- Don’t overcrowd the pan: Spread potatoes in a single layer to allow proper roasting.
Serving Suggestions
- Pair with roasted chicken, grilled salmon, or a beef roast.
- Add to a brunch spread with eggs and other roasted vegetables.
- Serve alongside a crisp green salad for a light but filling meal.
Save This Recipe
These Oven-Roasted Potatoes with Leeks and Lemon Zest are a simple, flavorful side dish you’ll want to make again and again. Crisp, fluffy, and vibrant—perfect for everyday dinners or special gatherings.
Oven Roasted Potatoes with Leeks and Lemon Zest
Equipment
- Large mixing bowl
- Baking dish or sheet pan
- Wooden Spoon or Spatula
Ingredients
Instructions
- Preheat oven to 365°F (185°C).
- Peel and dice the potatoes into ½-inch cubes. Place them in a mixing bowl.
- Wash leeks thoroughly, then finely chop the white and light green parts. Add to the potatoes.
- Add olive oil, rosemary, salt, black pepper, and lemon zest. Toss well to coat evenly.
- Transfer to a baking dish or sheet pan in a single layer. Bake for 30 minutes.
- Remove from oven, stir gently, and return to bake for another 20 minutes, or until potatoes are golden brown and tender.
- Serve hot with your favorite meat, poultry, or vegetarian main dish.
Notes
Tips for the Best Results
- Cut evenly: Dice potatoes the same size so they cook evenly.
- Dry before roasting: Pat potatoes dry after rinsing to ensure crispier edges.
- Use fresh lemon zest: For the brightest flavor, zest the lemon right before adding.
- Don’t overcrowd the pan: Spread potatoes in a single layer to allow proper roasting.
- Switch it up: Try thyme or oregano in place of rosemary, or add Parmesan for extra flavor.
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
Corn Allergy:
Always choose ingredients without corn or corn derivatives.
This recipe was originally published on August 18, 2013. It has been updated to include additional content.
