This rosemary and garlic roasted red potato and asparagus dish is not only easy to make but also makes a delicious treat. Whether served hot or cold, its aromatic flavor never disappoints! While rosemary and thyme contribute to the sophisticated flavor, a pinch or two of chopped red pepper can spice up the game. And, what better way to eat red potatoes than this?
Health benefits
Oven roasted red potatoes and asparagus is a dish rich in vitamins A and C, sodium, calcium, and potassium. It is low in fat and contains zero cholesterol.
Ingredients
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.
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.