Oven Roasted Red Potatoes and Asparagus

SUBMITTED BY: THREDDIES PHOTO BY: What a Dish!

"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!"

PREP TIME	15 Min
COOK TIME	45 Min
READY IN	1 Hr

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

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INGREDIENTS

1 1/2 pounds red potatoes, cut into chunks
2 tablespoons extra virgin olive oil
8 cloves garlic, thinly sliced
4 teaspoons dried rosemary
4 teaspoons dried thyme
2 teaspoons kosher salt
1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
ground black pepper to taste

READ REVIEWS (101)

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.

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REVIEWS

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Reviewed on Apr. 30, 2006 by CODESBRIDE

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!

11 users found this review helpful

Reviewed on Sep. 12, 2006 by WRF1973

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.

9 users found this review helpful

Reviewed on May 23, 2005 by GRAMMABEA

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.

7 users found this review helpful

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