Oven Roasted Red Potatoes and Asparagus
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
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.
- 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.