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1
Preheat oven to 400 degrees.
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2
Spray 2 large roasted pans or casserole dishes with non-stick spray. .
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3
Wash and chop potatoes in to large bite-sized pieces (try to chop roughly the same size for even cooking). Feel free to peel the potatoes before chopping them, I did. .
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4
After rinsing potatoes dry very well with paper towels or a clean dish towel. .
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5
Divide potatoes evenly between the roasting pans. .
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6
Add baby carrots to both roasting pans. .
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7
Slice dark green parts and end of root tip off of the leeks. .
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8
Slice the leek vertically from light green end toward root, but leave it attached at the root. .
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9
Turn the leek over on its side and slice it vertically again. .
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10
Rinse the heck out of the leek, making sure there is no grit in between the layers. .
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11
Chop the leeks in to 1 inch pieces. .
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12
Reserve the leeks for later. .
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13
Drizzle olive oil over the potatoes and carrots and season liberally with salt, pepper and herbs of your choice (I used dried parsley and thyme). .
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14
Make sure potatoes and carrots are in a single layer, if they overlap they went crisp up as well for you. .
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15
Place in a 400 degree oven in the top 1/3 of the oven for 30 minutes. .
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16
Remove the pans from the oven, add the leeks and the minced garlic and a touch more oil if necessary, and turn the potatoes and carrots and combine with the leeks and garlic. .
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17
Place pans back in to the oven and continue to roast for an additional 25-30 minutes until it is as cooked through and browned and crispy as you prefer. .
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18
*I used one metal roasting pan and one ceramic casserole pan and the potatoes and carrots browned faster and nicer in the metal pan. .
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**making sure the potatoes and vegetables are dry before adding to the pan and drizzling with oil will help them to crisp up better. .
