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Oven Roasted Red Potatoes and Asparagus

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Ingredients

Adjust Servings:
1 ½ pounds red potatoes, cut into chunks
1 bunch fresh asparagus, trimmed and cut into one-inch pieces
2 tbsp extra virgin olive oil
4 tsp dried thyme, finely chopped
4 tsp dried rosemary, finely chopped
8 cloves garlic, thinly sliced
2 tsp kosher salt
ground black pepper to taste

Nutritional information

645
calories
121.74 g
carbohydrates
15.67 g
protein
13.38 g
fat
5022 mg
sodium
10 mg
cholesterol

Oven Roasted Red Potatoes and Asparagus

  • 1 hr
  • Serves 4
  • Easy

Ingredients

How to make Oven Roasted Red Potatoes and Asparagus

  • Preheat the oven to 425 degrees F (220 degrees C).
  • In a large baking dish, toss red potatoes.
  • Add half the olive oil, half the kosher salt, garlic, and dried thyme and rosemary. Cover the dish with an aluminum foil.
  • Cook in the preheated oven and bake for about 20 minutes.
  • Remove the dish and add asparagus, remaining olive oil, and remaining salt. Again, cover with the aluminum foil.
  • Let it bake for another 15 minutes or until the potatoes are perfectly tender.
  • Increase the temperature to 425 degrees F.
  • Remove the foil and continue cooking for about 5 to 10 minutes so that the potatoes are lightly browned.
  • Use black pepper for seasoning and serve.

Trivia

  • The red-skinned early maincrop potatoes called red potatoes are bred in the United States.
  • Whether roasted or cooked, their flesh stays firm throughout the process given their wavy texture.
  • Red potatoes are used in dishes to give them a vibrant and appealing color and texture.
  • Asparagus appeared for the first time in the local marketplace in the 18th
  • The cultivation of asparagus began in the United States and today, it is mainly found in America and China.
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Moroccan-Style Stuffed Acorn Squash
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Moroccan-Style Stuffed Acorn Squash
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