Preheat oven to 500 degrees.
Cut potatoes into wedges.
*You can do this ahead of time and keep in water in your refrigerator until you’re ready to roast them.
Dry the potatoes and combine them with leeks, olive oil, thyme, sea salt & fresh ground pepper. Toss to coat. Lay potatoes and leeks on a baking sheet lined with parchment. Bake for 15-20 minutes or until golden brown