This recipe for garlicky roasted asparagus and potatoes has the winning combination of crunchy, melt-in-the-mouth new potatoes and crispy, juicy asparagus. Golden bits of garlic and rosemary add amazing yum!
My recipe for garlicky roasted asparagus and potatoes recipe is a reader favorite, and it's easy to see why. It features two of spring's best veggie offerings -- baby potatoes and asparagus-- it's a ridiculously easy recipe, and it takes hardly effort to make. You need just four ingredients in addition to the potatoes and asparagus: red pepper flakes, garlic, olive oil, and rosemary.
This is a beginner-friendly dish and, like most roasted potato dishes (like these amazing Greek lemon potatoes), it is very versatile. You can pair it with almost any entree you like. The recipe is soy-free, nut-free and gluten-free, so it's everyone friendly.
As every mom and dad knows, most kids despise asparagus. But it roasts up so golden and crispy in this dish, you might actually get away with it. Don't be surprised if they ask for seconds.
Excellent recipe in every way! Easy to make, looks terrific and tastes great! I would serve this for ANY holiday! Thanks for posting, needs no tweaking! - Gary
Recipe card
Garlicky Roasted Asparagus and Potatoes
Ingredients
- 1 tablespoon extra virgin olive oil
- 5 cloves garlic (crushed with a knife, then sliced. Crushing first helps the flavor spread around better!)
- ½ teaspoon red pepper flakes (optional if also using ground black pepper)
- 2 tablespoon fresh rosemary (finely chopped. Or 2 teaspoon dried rosemary. You can substitute with thyme, oregano or sage).
- ½ teaspoon ground black pepper
- Salt to taste
- 15 to 20 new potatoes (halved, or, if the potatoes are really tiny, use more and leave them whole.. You can use regular sized potatoes in this recipe--cut into 1-inch pieces. Use Yukon gold or red potatoes, don't use russets.)
- 15-20 asparagus spears (tough ends trimmed. Chop into 1-inch pieces)
Instructions
- Preheat the oven to 425 degrees Fahrenheit/220 degrees Celsius.
- In a small bowl, place the olive oil, red pepper flakes, herbs, black pepper, salt and garlic.
- Mix with a fork until combined. Set aside while you prep the veggies.
- Place the chopped asparagus and potatoes in a large mixing bowl. Drizzle the mixed olive oil and herb dressing over the veggies.
- Toss to mix until the dressing evenly coats the asparagus and potatoes.
- Spread the potatoes and asparagus on a baking sheet in a single layer.
- Bake in a preheated 425-degree Fahrenheit/220-degree Celsius oven for 20 minutes. Toss carefully with a spoon and return to the oven for 10 more minutes. Serve warm or at room temperature.
Notes
- To prep the asparagus, hold both ends in your hands and gently bend. The asparagus will easily snap at the point where the stem toughens. Don't discard those tough stems--I save them in a bag and freeze them for making vegetable stock.
- For more al dente and less crispy asparagus, roast the potatoes first and add the asparagus in the last 10 minutes of roasting. To do this, toss the potatoes with half the dressing and the asparagus with the remaining half. Place the potatoes on the baking sheet and bake 20 minutes. Toss the potatoes and scatter the asparagus among the potatoes on the baking sheet. Roast 10 more minutes.
- Making the dressing about 15 minutes before you add it to the potatoes and asparagus helps ensure the garlic doesn't burn but becomes golden and crispy and delicious in the oven.
Nutrition Information
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Roasted asparagus and potatoes FAQs
Yes, absolutely. Use any waxy potato like Yukon gold or red potatoes. Cut into 1-inch cubes.
Use any savory herb, including thyme, sage, oregano and marjoram.
Pair roasted asparagus and potatoes with a hearty veggie burger, like spicy black bean burger or bean and oats burger. Or serve with these vegan lentil and quinoa steaks or this vegan wellington.
This dish also works as a delicious side with vegan pasta, like vegan zucchini pasta or chickpea pasta with roasted cauliflower.
Refrigerate the asparagus and potatoes in an airtight container up to three days. Freeze in a freezer-safe container for up to three months.
Reheat on a baking sheet in a preheated 350-degree oven until warmed through.
Recipe first posted April 2018. Updated and republished on May 27, 2023.
Andrea says
This is delicious! I used Italian seasoning just because I couldn't decide which herb to use! This will be my new go-to side, so I can have it for lunch the next day!!
gary says
excellent recipe in every way! easy to make, looks terrific and tastes great! i would serve this for ANY holiday! thanks for posting, needs no tweaking!
Vaishali says
So happy you loved it, Gary! Thanks for the comment.
Isabelle says
Delicious recipe. How many Carbohydrates?
Vaishali says
Hi Isabelle, I've added nutrition info!
Kellie says
This dish is so easy to prepare and tasty. Will be making a lot for lunch at work in the toaster oven. SOO Good!!
Vaishali says
So happy you loved it!
Melinda S. says
We really enjoyed this. The nice thing is you can add a lot of different types of vegies. We doubled recipe and used regular potatoes, sweet potatoes, squash, cauliflower, onion and asparagus. Also cooked some sausages with it. Delish!
Vaishali says
Awesome idea to try this with other veggies. Thanks for sharing.
S6 says
Make a double batch; they're so good!
Vaishali says
🙂
Krithika says
This looks great! I have an air fryer on the way to me, and I plan to try this and your other roast potato recipes!
Vaishali says
Awesome! 🙂
Helayne says
Quick and easy recipe. I love to roast vegetables and do it all the time. But I had some potatoes that would turn soon and asparagus. I googled and found this recipe. Admittedly, I added some additional olive oil, cooked it about 10 min longer for crispier potatoes but overall the combination of spices with the vegetables were delicious. Thanks so much for a wonderful recipe!
Vaishali says
So happy you loved the recipe, Halayne!