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!
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Mouthwatering roasted asparagus and potatoes
My garlicky oven-roasted asparagus and potatoes recipe is one of my favorite spring vegetable side dishes. It features the winning combination of tender asparagus spears with crunchy golden potatoes seasoned with rosemary, ground black pepper and salt.
This is one of the side dishes I make most often when I have guests at home. It tastes amazing, looks beautiful, and I love that I can make a vegetable side that everyone will enjoy in record time and with very little effort.
You can also serve it for weeknight dinner, add it to a lunch bowl, serve it for holiday meals, and so much more.
This is a very beginner-friendly dish like so many roasted potato dishes are (think amazing Greek lemon potatoes). The recipe is also soy-free, nut-free and gluten-free.
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. If you prefer the asparagus to be more tender and less crispy, however, see my tips below for how to do that.
Here's the recipe.
You might also enjoy these recipes for easy vegan asparagus pizza and vegan asparagus potato tart.
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. This helps the veggies roast evenly and crisp up. If they are piled on top of one another they will steam instead of roasting.
- 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. The potatoes should be tender and a toothpick or fork through the center of a cube should go cleanly through.
- Serve the roasted asparagus and potatoes warm or at room temperature.
Nutrition Information
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My top tips
- Make the dressing about 15 minutes before you add it to the potatoes and asparagus. This gives the herbs and garlic time to soak in the oil and helps ensure the garlic doesn't burn and instead becomes golden and crispy and delicious in the oven.
- Prep the asparagus by holding 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.
Roasted asparagus and potatoes FAQs
Yes, absolutely. Use any waxy potato like Yukon gold or red potatoes. Cut into 1-inch cubes. Don't use a starchy potato like russet for this recipe.
You don't need to peel the potatoes because the skins of waxy potatoes and baby potatoes tend to be quite thin and roast up nice and crispy.
Frozen asparagus won't crisp up as nicely as fresh asparagus. However if frozen asparagus is what you have, just use it.
Use any savory herb, including thyme, sage, oregano and marjoram.
Absolutely. Air fry the asparagus and potatoes tossed with the olive oil, rosemary and garlic for 18-20 minutes in an air fryer preheated to 400 degrees F/205 degrees C.
Serve roasted asparagus and potatoes with a hearty veggie burger, like spicy black bean burger or bean and oats burger. I also like serving them with hearty entrees like vegan lentil and quinoa steaks, vegan wellington and vegan stews.
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!