Lemony Leeks and Potatoes Baked with Mint and Dill

Preparation info

  • Serves


    • Difficulty


Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

  • About

This homey dish works best with yellow potatoes. If you have saffron on hand, add it for depth and color— but it isn’t absolutely necessary. Serve with roasted lamb or grilled chicken. For a vegetable meal, accompany with goat cheese, olives, fennel strips, and radishes.


  • pounds leeks (3 medium leeks)
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • pounds small potatoes, preferably yellow-fleshed
  • ¼ teaspoon white pepper
  • 1 teaspoon dried mint
  • 1 teaspoon dried dill
  • 1 cup hot water or vegetable broth
  • 2 tablespoons lemon juice
  • Big pinch of saffron, crumbled
  • cup dried bread crumbs
  • Optional: lemon wedges


    1. Preheat oven to 375°F. Trim roots and heaviest dark tops from leeks. Halve leeks lengthwise, then cut into 1-inch slices. Rinse in several changes of water; drain well.
    2. Heat 1 tablespoon oil in heavy skillet. Add leeks and ½ teaspoon salt. Cook over moderate heat, stirring often, until leeks are softened, about 5 minutes. Meanwhile, cut potatoes into ½-inch slices.
    3. Spread half the leeks in a 2-quart baking dish. Combine potatoes, remaining ½ teaspoon salt, pepper, ½ teaspoon each mint and dill, and ½ tablespoon oil; toss. Spread half over the leeks. Cover with remaining leeks, then top with remaining potatoes. Combine water, lemon juice, and saffron and pour over. Cover tightly with foil.
    4. Bake in upper part of oven until vegetables are tender, about 1¼ hours. Meanwhile, mix crumbs, remaining ½ teaspoon each dill and mint, and remaining 1½ tablespoons oil, tossing to blend well.
    5. Uncover dish and flatten mixture with spatula. Sprinkle evenly with the crumbs. Raise heat to 425°F. Bake until crisp and browned, about 15 minutes. Serve hot, warm, or at room temperature.