Oven Roasted Leeks and Yukon Gold Potatoes

Ingredients

• 1 1/2 pounds leeks (2-3 large)
• 1 pound Yukon Gold potatoes
• 2-3 Tablespoons olive oil
• 1 - 1 1/2 teaspoons kosher salt
• freshly ground black pepper
• parmesan garlic sauce (for serving, optional)

Instructions

1. 1

   Preheat oven to 425°F.

2. 2

   Cut the root end off of the leeks, as well as the dark green parts. Remove the outer layer and wash off any dirt. Cut into ½-inch rounds, rinsing as needed. Dice the potatoes evenly into approximately ¾-inch pieces.

3. 3

   Place the diced veggies on a sheet pan and toss with olive oil, a generous pinch of kosher salt, and freshly ground black pepper. Alternatively, use your favorite seasoning blend.

4. 4

   Bake for 25-30 minutes, tossing halfway through, until golden brown, caramelized and fork tender. Serve immediately with parmesan garlic sauce, as desired. Enjoy!