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Preheat the oven to 425ºF
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In a bowl, toss the potatoes with 1 tablespoon of the olive oil and season with salt and pepper
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Place the potatoes, in a single layer, on a baking sheet and place in the pre-heated oven
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Roast until fork tender, about 12-15 minutes
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While the potatoes are cooking, heat the rest of the olive oil and butter in a sauté pan
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Add the leeks and caramelize them. Add the rosemary and cook for 1 minute
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Toss with the roasted potatoes and serve