Roasted Potato Ribbons with Leeks


Roasted Potato Ribbons with Leeks - Triple Chocolate Kitchen

I got a new toy!

I’ve wanted a spiralizer for a long time, but I thought they were too expensive, not to mention to big and bulky for my tiny kitchen. Then, Brieftons sent me their spiralizer and I realized I was completely wrong! This bad boy is under $30, super light, and comes apart for easy storing. It doesn’t have a million bells and whistles, but honestly, most people don’t need all of those extra features.

Now, I walk through the produce section at the grocery store going, “Ooo, can I spiralizer this? Or this? What about this?” while my fiance rolls his eyes. 🙂

brieftons spiralizer

We’ve tried a few recipes with the spiralizer already, and will be sharing the best ones with you soon, but I thought I’d start by giving you a simple recipe that anyone can make and that your entire family will love.

You can even get the kids involved turning the handle to make the potato ribbons for this dish. It’s easy and fun!

I love potatoes and leeks together, but if leeks aren’t your thing, you can use the spiralizer to cut the potatoes for this oven roasted potato recipe instead.

Both recipes are great if you need to feed a crowd. Plus, the spiralizer cuts the potatoes in seconds. It’s way faster than cutting the potatoes by hand, and it is even faster than using a mandolin slicer.

Roasted Potatoe Ribbons

Here’s the printable:


Roasted Potato Ribbons with Leeks

Delicious, crispy potatoes, sliced thinly using a spiralizer.
Total Time 1 hour
Servings 8 -10 servings


  • 3 large russet potatoes
  • 2 leeks
  • 1 cup milk
  • 1 cup chicken broth
  • 3-5 garlic cloves chopped
  • 1/2 cup bread crumbs
  • 3 Tablespoons olive oil + additional for drizzling


  1. Chop and clean leeks. Heat olive oil and add leeks to the pan. Saute for 5-7 minutes, until leeks are soft. Add garlic and saute for 30-60 seconds until fragrant.
  2. Add milk and chicken broth to the pan. Cook for 7-10 minutes, until liquid has reduced by about half.
  3. When leeks are cooking in milk and broth, wash and spiralize potatoes.
  4. Add about half of potatoes to a greased 9x13 pan. Top with half of the leek mixture. Add rest of the potatoes and top with remaining leek mixture.
  5. Sprinkle with bread crumbs and drizzle with olive oil.
  6. Cover and bake at 350 degrees Fahrenheit for 30 minutes.
  7. Uncover and bake for 15 additional minutes.
  8. If you like very crispy potatoes, broil for 5 minutes before serving.

Recipe Notes

Before adding the potatoes to the baking dish, you may wish to break up the spirals a bit so they are easier to scoop out into portions after baking.

Looking for more yummy side dish recipes? Here are a few of our favorites:

Dill Cucumber Salad:

Dill Cucumber Salad 1

Summer Pasta Salad with Vegetables:

Summer vegetable salad featured


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Allison is one of the co-founders here at The PinterTest Kitchen. She also works as a content marketing consultant and freelance writer - find out more at

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