Recipe description
June 22, 2026
Leek and baby potato traybake
Leek and baby potato traybake supports gentle gut-friendly fiber.
78%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Fiber-rich leeks and potatoes support gut-friendly bulk.
- Polyphenols from vegetables add plant diversity.
- One-pan meal with fiber, slow carbs, and healthy fats for balanced digestion.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Leek
2
piece
Baby potato
16
piece
Oil, olive
2
tablespoon
Garlic
3
piece
Rosemary
1
tablespoon
Salt
1
teaspoon
Instructions
1
Preheat the oven to 200°C (400°F).
2
Wash and slice the leeks, and wash the baby potatoes.
3
In a large mixing bowl, combine the leeks and baby potatoes with olive oil, salt, pepper, and fresh thyme.
4
Spread the mixture on a baking tray in a single layer.
5
Roast in the preheated oven for 25-30 minutes, or until the potatoes are tender and golden.
6
Remove from the oven and let cool slightly before serving.
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Nutrition
320 kcal
Calories
6 g
Protein
40 g
Carbohydrates
5 g
Fiber
6 g
Sugar
12 g
Fat
2 g
Saturated fat
0.6 g
Salt
FAQ
What are the main ingredients and what makes it fiber-friendly?
Leeks and baby potatoes roasted in one pan; leeks provide inulin-rich fiber and polyphenols, while potatoes offer gentle resistant starch. Roasting deepens the flavors.
Is this dish suitable for vegetarians or vegans?
Yes. It is plant-based and contains no meat or dairy.
Is it gluten-free?
Yes, it is naturally gluten-free. Check any seasonings or toppings you add to avoid gluten.
How long does it take to prepare and cook?
About 10–15 minutes prep and 35–45 minutes roasting at around 200°C (400°F).
What oven temperature should I use?
Preheat the oven to about 200°C (400°F).
Can I customize with other vegetables?
Yes. Add other vegetables that roast well, cut to similar sizes for even cooking.
How should I store leftovers?
Refrigerate in an airtight container for 2–3 days and reheat until hot.
How can I boost flavor without dairy?
Drizzle with olive oil, add garlic, herbs, and a squeeze of lemon or lemon zest.
Is this dish good for gut health?
It provides fiber from leeks (inulin) and resistant starch from potatoes as part of a balanced diet; individual tolerance may vary.
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