Roasted Smashed Potatoes & Leeks

I LOVE accidental goodness. The most recent episode in my life is this yummy recipe! One night, I looked in my fridge and thought it was time to do something with my leeks from the farm, as well as my little mountain of potatoes. Hence:

Roasted Smashed  Potatoes & Leeks

I like green eggs potatoes!

Roasting Ingredients

  • 1 lb of potatoes (roughly same size, smaller =easier i.e. fingerling)
  • 1 large leek
  • 2 Tbsp Olive Oil

Sauteing Ingredients

  • 2 cloves of garlic minced
  • 1 onion, chopped
  • 2 Tbsp Olive Oil

Blending Ingredients

  • 1/3 cup of milk
  • 1 Tbsp softened butter, (optional)
  • Salt & Pepper to taste

Seasoning Ingredients

  • 1/2 cup Parmesan Cheese
  • Handful basil
  • Chives


  1. Wash veggies. Prepare baking dish, lining with tinfoil, place potatoes and leek(s) in it, and sparingly spread oil on top of veggies. Roast potatoes & leek at 350 for 45-60 minutes, checking often. Leek(s) may finish before potatoes, if so remove from oven.
  2. While veggies are roasting, saute onion and garlic in oil until translucent, about 5 minutes.
  3. Once potatoes and leek(s) have been roasted and cooled, blend with sauteed garlic and onion. This can be done with a hand mixer or a blender, and to your preference of “smashed” or mashed. (if you are not a big fan of skins, you can peel your potatoes).
  4. Place combined roasted and sauteed veggies in a saucepan to heat, stirring constantly. Place in individual dishes, then top off with cheese, basil, and chives.

Notes: All ingredients are organic, where available. For a vegan friendly version, substitute with non-dairy products.


Oh. My. Gloriousness. You will WANT more potatoes in your CSA box to recreate this dish, if I do say so myself!

Happy, healthy, eating!


5 responses

  1. Pingback: Kabocha Squash Risotto with Tarragon and Leeks | Seattle Foodshed

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