Baked Potatoes Leeks And Carrots Recipe

Elevate your dinner with this incredibly simple yet flavorful baked potato, leek, and carrot recipe! Inspired by the Silver Spoon's Italian cooking, this dish is perfect as a side for any meat or fish. A food processor speeds up prep, leaving you with tender vegetables bathed in herbs and melted cheese in just 75 minutes. Get ready to impress!

Prep Time 15 mins
Cook Time 75 mins
Calories 149.2 kcal
Protein 7g
Rating 4.5 (2 Reviews)
Baked Potatoes Leeks And Carrots 92

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

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

  1. Preheat your oven to 180°C (350°F).
  2. 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).
  3. 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.
  4. Spread the vegetables evenly in the dish. Cover tightly with aluminum foil.
  5. Bake for 60 minutes, or until the vegetables are easily pierced with a fork.
  6. Remove the foil. Sprinkle generously with 1/2 cup grated Parmesan cheese (or your favorite cheese).
  7. Return to the oven for 10-15 minutes, or until the cheese is melted and bubbly.
  8. 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

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