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Roasted asparagus and potatoes in white bowl.
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5 from 42 votes

Garlicky Roasted Asparagus and Potatoes

If golden, garlicky spuds are your idea of a heavenly side dish, you'll adore these Garlicky Roasted Asparagus and Potatoes. The potatoes are crunchy on the outside and melt in your mouth, and the asparagus roasts up juicy and crispy and so delicious. Golden bits of garlic scattered throughout add amazing yum!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side Dish, Vegetable side
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 servings
Calories: 202kcal

Equipment

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, mix together the olive oil, red pepper flakes, herbs, black pepper, salt and garlic. Set aside while you prep the veggies.
  • Place the chopped asparagus and potatoes in a large mixing bowl. Drizzle the olive oil 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

  • 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.
  • 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.
Storage instructions
  • Refrigerate: Refrigerate the asparagus and potatoes in an airtight container up to three days.
  • Freeze: Freeze in a freezer-safe container for up to three months.
  • Reheat: Reheat in a preheated 350-degree oven until warmed through.

Nutrition

Calories: 202kcal | Carbohydrates: 39g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Potassium: 922mg | Fiber: 5g | Sugar: 2g | Vitamin A: 138IU | Vitamin C: 43mg | Calcium: 38mg | Iron: 2mg