Roasted Potatoes and Leeks

Roasted Potatoes and Leeks

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From: Diabetic Living Magazine

Savory, sweet and satisfying, these roasted potatoes and leeks make a perfect side dish. Make it a complete meal and serve with roasted asparagus and seared salmon (see associated recipes).

Ingredients 4 servings

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Original recipe yields 4 servings
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  • Nonstick cooking spray
  • 12 ounces tiny new potatoes, scrubbed and quartered
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 1 medium red sweet pepper, cut into thin bite-size strips
  • 1 medium leek, trimmed and cut into ¼-inch thick slices (white part only)


  • Prep

  • Ready In

  1. Preheat oven to 425°F. Coat a 13x9x2-inch baking pan with nonstick spray; add potatoes to pan. Drizzle with oil and sprinkle with salt and pepper; toss to coat.
  2. Roast, uncovered, for 25 minutes, stirring once. Add sweet pepper and leek and and toss to combine. Roast about 10 minutes more or until potatoes are tender and brown on the edges and pepper pieces are just tender.

Nutrition information

  • Serving size: ¾ cup
  • Per serving: 112 calories; 4 g fat(1 g sat); 2 g fiber; 19 g carbohydrates; 2 g protein; 43 mcg folate; 0 mg cholesterol; 3 g sugars; 1,309 IU vitamin A; 48 mg vitamin C; 24 mg calcium; 1 mg iron; 166 mg sodium; 491 mg potassium
  • Nutrition Bonus: Vitamin C (80% daily value), Vitamin A (26% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, ½ fat, ½ vegetable

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