Roasted in flavorful bacon drippings until perfectly crispy and tender and tossed with crisp bacon bits, these roasted potatoes and leeks are the easiest side dish that goes well with any meal.
Your search for the perfect St. Patrick’s Day side dish ends now! Something about a crispy roasted potato situation with a mess of leeks and bacon just does the job very right.
Not only delicious as heck, but also the easiest side dish I’ve pulled together in awhile. I’m talking one sheet pan, 10 minute prep time, a quick trip the oven, and you’ve got this goodness staring ya down begging to be plucked right off the pan.
A call that you will absolutely not be able to resist if you know what’s good.
These Roasted Potatoes Feature…
- Crispy, tender baby potatoes and sliced leeks
- Crumbled bacon bits and fresh garlic
- An easy recipe that comes together in minutes on one sheet pan
Making the Roasted Potatoes
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Bacon
- Leeks
- Baby potatoes
- Dijon mustard
- Dried rosemary
- Garlic
How to Prep Leeks
Trim the ends and tough green parts off leeks and thinly slice the white and light green parts into 1/2-inch slices.
Leeks have many layers that can sometimes trap dirt so I like to gently toss and soak the sliced leeks in cold water for 10 minutes to easily remove it. Rinse the leeks well with cold water after soaking and pat dry before roasting.
Tips for Perfect Roasted Potatoes
- Cut vegetables into uniform size – halve the baby potatoes and cut the leeks into 1/2-inch slices so they all roast evenly.
- Roast potatoes and leeks in bacon drippings – this is a great use for the leftover drippings from cooking the bacon and adds a lovely background of extra bacon flavor.
- Roast potatoes cut side-down – this little trick helps the potatoes crisp up nicely.
- Add bacon bits and garlic after roasting – this will keep these ingredients from overcooking.
Recipe Variations
Try these ideas for a different twist on these potatoes.
- Add lemon – squeeze a lemon half over potatoes and leeks after roasting for a fresh, zingy flavor.
- Make them spicy – add a few shakes of red pepper flakes or cayenne pepper to the potatoes and leeks before roasting.
- Add cheese – top potatoes and leeks with shredded sharp cheddar, Parmesan, or asiago before roasting.
Serving Suggestions
These leeks and potatoes go well with a variety of dishes. Try serving them alongside roast chicken, lamb, corned beef, roast turkey, or beef with a light green salad alongside.
The savory bacon flavor works its way into every inch of these potatoes and leeks and I love how crispy they always roast up! A heavy hand of crispy bacon bits on top after roasting and you’ve got a side dish masterpiece on your hands.
One I would gladly make a whole meal of.
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Try these other potato side dishes next!
- Grilled Chimichurri Red Potatoes
- Lemon Dill Smashed Fingerling Potatoes
- Browned Butter Garlic Whipped Potatoes
Bacon Roasted Potatoes and Leeks
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Ingredients
- 3 strips bacon
- 3 medium leeks (about 1-1/2 lbs)
- 1-1/2 lbs baby potatoes, halved
- 1 teaspoon Dijon mustard
- 1 teaspoon dried rosemary
- Kosher salt and pepper to taste
- 2 medium cloves garlic, minced
Instructions
- Preheat oven to 425F and lightly grease a large sheet pan. Set aside.
- Cook bacon in a single layer in a medium skillet over medium heat, turning occasionally until bacon is crispy, about 5-8 minutes of cooking. Drain bacon on paper towels then finely chop. Reserve bacon drippings.
- To prepare the leeks, cut and discard the stem and the tough green parts. Slice the white and light green parts into 1/2-inch slices, place in a bowl of cold water, and lightly toss to remove any dirt. Allow leeks to soak in water 10 minutes. Drain leeks, rinse well with cold water, and pat dry.
- In a large bowl, combine sliced leeks, baby potatoes, bacon drippings, mustard, rosemary, and salt and pepper to taste. Lightly toss until everything is evenly coated.
- Arrange potatoes and leeks in a single layer on prepared sheet pan with the cut-side of potatoes down. Roast potatoes and leeks at 425F 25-30 minutes until potatoes and leeks are crispy and golden-brown.
- Sprinkle potatoes and leeks with minced garlic and crispy bacon bits and toss to combine. Serve warm and enjoy!
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