Oven-Roasted Potatoes and Asparagus

Oven-Roasted Potatoes and Asparagus


(0 votes) 0 0

New potatoes seasoned with rosemary sprigs and thick, juicy asparagus stalks harmonize their flavors in this oven-roasted dish. Cloves of garlic add a kick of flavor to the vegetable medley.

Shared by

Time needed

20 min preparation + 40-45 min cooking

Serving Size / Yield

6-8 servings


  • 1 1/2 lb. New Potatoes
  • 2 Tbs. Extra Virgin Olive Oil, divided
  • 8 Garlic Cloves, sliced
  • 12 sprigs Fresh Rosemary, finely chopped
  • 4 tsp. Dried Thyme
  • 2 tsp. Kosher Salt, divided
  • 1 Large Asparagus Bunch, trimmed and sliced into 1 to 1 1/2 inch pieces
  • Ground Black Pepper, to taste

Our Readers Also Loved


Preheat oven to 425 degrees. In a 9x13" baking dish, toss the new potatoes together with 1 Tbs. of olive oil, garlic, rosemary, thyme, and 1 tsp. of kosher salt. Cover dish with aluminum foil and bake for 20 minutes. Uncover and mix in the asparagus, the remaining olive oil, and the remaining kosher salt. Recover and continue cooking for 15 minutes, or until the potatoes are tender. Remove dish from oven and uncover. Raise heat to 450 degrees, then continue cooking 5 to 10 minutes until potatoes are lightly browned. Season with pepper before serving.

Around The Web