Description
A delicious and easy dish featuring roasted red potatoes and asparagus, perfect for a weeknight dinner.
Ingredients
Scale
- 1 pound 6 ounces red potatoes (cut into 3/4 inch chunks)
- 2 1/2 tablespoons olive oil (divided)
- 3/4 teaspoon kosher salt (divided)
- 1/4 teaspoon onion powder
- 1/8 teaspoon black pepper
- 1 garlic clove (minced)
- 10 ounces asparagus spears
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- In a large bowl, combine the red potatoes, 2 tablespoons of olive oil, 1/2 teaspoon kosher salt, onion powder, black pepper, and minced garlic. Use a large spoon to toss until the potatoes are evenly coated in oil and seasoning.
- Dump the potatoes onto a sheet pan and make sure to scrape the excess oil and garlic out of the bowl and onto the potatoes. Use the spoon to spread the potatoes around evenly.
- Place the sheet pan in the oven and roast for 20 minutes.
- While the potatoes roast, cut the tough ends off of the asparagus spears, about one to two inches. Cut the remaining asparagus into 2 inch long pieces.
- Transfer the cut asparagus into the same bowl the potatoes were in. Add 1/2 tablespoon of olive oil and 1/4 teaspoon kosher salt. Stir well to coat the asparagus.
- Once twenty minutes is up, remove the sheet pan from the oven and add the asparagus to the pan. Use a hard thin-set spatula to scrape the potatoes off the pan and move them around evenly.
- Place the pan back in the oven and roast for 14 to 15 more minutes. Serve warm.
Notes
- For crispy potatoes, ensure they are spread out in a single layer on the sheet pan.
- Feel free to add other seasonings or vegetables according to your preferences.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Oven Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 1g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg