READY IN 1 hr

Oven Roasted Red Potatoes and Asparagus

Read Reviews (205)

"This garlicky red potato and asparagus dish is easy and delicious served either hot or cold. Rosemary and thyme give it a sophisticated flavor. Try adding a little chopped red pepper, too...yum!" — THREDDIES

Directions

Preheat oven to 425 degrees F (220 degrees C).
In a large baking dish, toss the red potatoes with 1/2 the olive oil, garlic, rosemary, thyme, and 1/2 the kosher salt. Cover with aluminum foil.
Bake 20 minutes in the preheated oven. Mix in the asparagus, remaining olive oil, and remaining salt. Cover, and continue cooking 15 minutes, or until the potatoes are tender. Increase oven temperature to 450 degrees F (230 degrees C). Remove foil, and continue cooking 5 to 10 minutes, until potatoes are lightly browned. Season with pepper to serve.

Kitchen-Friendly View

PREP 15 mins
COOK 45 mins
READY IN 1 hr

Reviews More Reviews

Most Helpful Positive Review

Apr 30, 2006

I always follow the recipe exactly the 1st time. Until now... I didn't have any thyme so I omitted that. I poured 2 tbs. oil in the glass dish, added potatoes, garlic and red bell pepper and cooked covered for 30 mins. Then I added the asparagus and cooked covered for 5 mins. & uncovered for 5 more. Delicious!

—CODESBRIDE

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Most Helpful Critical Review

Sep 12, 2006

I was skeptical at the huge amount of rosemary and thyme, but I always follow recipes to the T when I first try them. After eating what we could of this, my girlfriend and I felt like we had eaten a bowl of rosemary and parsley. It was barely palatable. I almost wonder if it's a misprint - perhaps 1/4-tsp. of each (instead of FOUR) would be better.

—WRF1973

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276 Ratings

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Feb 15, 2008

Wonderful! I followed other suggestions and cooked potatoes at 425 for 30 min covered, then 5 covered with asparagus and 5 more uncovered. The asparagus turned out perfectly. I also added raw onions to the potatoes, and everything turned out great! This will definitely be my go-to roasted potato recipe. Thanks!

—MojoCook

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Sep 22, 2005

Please make sure you like the taste of rosemary before trying this recipe as written. I like the herb in small amounts but I found the rosemary overwhelming in this dish, and ended up throwing most of it away. I'm still giving it 2 stars for the basic concept. I'm sure I would have liked this much better with different seasonings.

—KISMET37

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Apr 14, 2004

So simple and so delicious. I did have to extend the cooking time... the potatoes just wouldn't cook through. I ended up overcooking the asparagus a tad. Next time I will chop the potatoes into smaller pieces.

—MOLLE888

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Sep 22, 2006

these are very tasty! make sure to not add the asparagus until the last 5-10 mins, otherwise it will definitely be overdone. i also sometimes add peppers, onions, or whatever veggies you like!

—susan

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Apr 17, 2007

This was a very easy and flavorful recipe. The only thing I changed was cutting the herbs in half, and using 1/4 tsp of salt total. It would have been way too herby and salty as written. Great compliment to chicken and green salad.

—What a Dish!

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May 23, 2005

Great combination. Potatoes were good but the asparagus was over cooked. 10 - 15 minutes total cooking time for the asparagus is probably long enough. Also would leave the asparagus spears whole next time.

—GRAMMABEA

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Nutrition

Calories
149 kcal
7%

Carbohydrates
23.5 g
8%

Cholesterol
0 mg
0%

Fat
4.9 g
8%

Fiber
4 g
16%

Protein
4.2 g
8%

Sodium
651 mg
26%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Oven Roasted Red Potatoes and Asparagus

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 149
Calories from Fat: 44

% Daily Value *
Total Fat 4.9g 8 %
Saturated Fat 0.8g 4 %
Cholesterol 0mg 0 %
Sodium 651mg 26 %
** Potassium 186mg 5 %
Total Carbohydrates 23.5g 8 %
Dietary Fiber 4g 16 %
Protein 4.2g 8 %
** Sugars 2.8g
** Vitamin A 13 %
** Vitamin C 11 %
** Calcium 7 %
** Iron 31 %
** Thiamin 12 %
** Niacin 10 %
** Vitamin B6 9 %
** Magnesium 6 %
** Folate 25 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.