Ingredients for Baked Potatoes Leeks And Carrots
- 1 kg potatoes (about 3 medium)
- 2 large leeks
- 2 large carrots
- 1/4 cup fresh basil (chopped)
- 1 teaspoon salt, 1/2 teaspoon black pepper
- 1/2 cup Emmenthaler cheese (grated)
- Olive oil (for lightly brushing dish)
- 1/4 cup fresh parsley (chopped)
- 1/2 cup grated Parmesan cheese
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How to Make Baked Potatoes Leeks And Carrots
- Preheat your oven to 180°C (350°F).
- Lightly brush a large oven-safe dish with olive oil. In a food processor, roughly chop 1 kg potatoes (about 3 medium), 2 large leeks (white and light green parts only, thinly sliced), and 2 large carrots (peeled and chopped).
- Transfer the chopped vegetables to the prepared dish. Add 1/4 cup chopped fresh parsley (or basil), 1 teaspoon salt, and 1/2 teaspoon black pepper. Toss gently to combine.
- Spread the vegetables evenly in the dish. Cover tightly with aluminum foil.
- Bake for 60 minutes, or until the vegetables are easily pierced with a fork.
- Remove the foil. Sprinkle generously with 1/2 cup grated Parmesan cheese (or your favorite cheese).
- Return to the oven for 10-15 minutes, or until the cheese is melted and bubbly.
- Serve immediately, straight from the oven, for a warm and comforting side dish.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
26g
Fat
0g
Carbs
11g