For an extra layer of flavor, consider adding a pinch of red pepper flakes along with the rosemary and thyme. Feel free to experiment with other herbs like oregano or sage. Roasting time may vary depending on the size of the potato chunks and the oven. Check for doneness with a fork. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Oven Roasted Red Potatoes and Asparagus
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PREP TIME15 mins
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COOK TIME40 mins
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TOTAL TIME55 mins
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SERVING6 People
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VIEWS1.2K
Earthy red potatoes and vibrant asparagus spears roast together in this simple yet elegant side dish. Infused with fragrant herbs and a touch of garlic, this versatile creation is equally delightful served warm from the oven or chilled as a sophisticated salad component.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate24 g
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Fiber4 g
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Protein4 g
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Saturated Fat1 g
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Sodium651 mg
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Sugar3 g
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Fat5 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat your oven to 425 degrees F (220 degrees C). (5 minutes)
02 Step
Recipe View 0 mins In a large baking dish, toss the red potatoes with 1 tablespoon of olive oil, sliced garlic, dried rosemary, dried thyme, and 1 teaspoon of kosher salt. Cover the dish tightly with aluminum foil.
03 Step
Recipe View 20 mins Bake in the preheated oven for 20 minutes, or until the potatoes are starting to soften.
04 Step
Recipe View 0 mins Remove the baking dish from the oven, and gently mix in the trimmed asparagus, the remaining 1 tablespoon of olive oil, and the remaining 1 teaspoon of kosher salt. Cover the dish again with aluminum foil.
05 Step
Recipe View 15 mins Return the baking dish to the oven and continue to cook for approximately 15 minutes, or until the potatoes are tender and easily pierced with a fork.
06 Step
Recipe View 0 mins Increase the oven temperature to 450 degrees F (230 degrees C). Remove the aluminum foil from the baking dish.
07 Step
Recipe View 5 mins Continue to cook for an additional 5-10 minutes, or until the potatoes are lightly browned and slightly crispy. Season generously with freshly ground black pepper to taste. Serve immediately, or chill for later use.
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Michel Beer
May 14, 2025I made this for a potluck, and it was a huge hit! Everyone asked for the recipe.
Cale Shields
Feb 12, 2025Quick, easy, and tasty! A perfect side dish for a busy weeknight.
Dean Lebsack
Jan 9, 2025This recipe is so easy and delicious! My family loved it.
Augustus Cormier
Jun 24, 2024I added some red pepper flakes for a little heat, and it was perfect.
Murray Marvin
Mar 9, 2024I used baby potatoes instead of red potatoes, and it worked out great!
Marcelina Dicki
May 16, 2022I found that 15 minutes uncovered at 450F was a bit too long and the asparagus started to burn. Next time I'll start checking after 7 minutes.
Alexane Erdman
Jan 18, 2022The rosemary and thyme give it such a wonderful aroma while it's baking.