Garlic Potatoes & Asparagus
This simple one-pan dish features crispy garlic potatoes paired with tender roasted asparagus, seasoned with lemon and herbs for a flavorful, easy weeknight meal or entertaining option.
Equipment
- 1 large baking sheet lined with parchment or lightly greased
- 1 large bowl
Ingredients
- 1½ to 2 lb baby potatoes halved or quartered
- 1 bunch asparagus trimmed and cut into 2-3 inch pieces
- 3 tbsp olive oil
- 4 to 5 garlic cloves minced
- 1 tsp dried oregano or Italian seasoning
- Salt and freshly ground black pepper to taste
- ½ lemon juice and zest
- Optional: grated Parmesan and fresh parsley for garnish
Instructions
- Preheat oven to 425 °F and prepare a large baking sheet with parchment or light grease.
- In a large bowl, toss potatoes with 2 tablespoons olive oil, half the minced garlic, oregano, salt, and pepper.
- Spread potatoes in a single layer on the baking sheet and roast for 15 to 20 minutes until golden and crisp.
- Remove baking sheet from oven, add asparagus pieces, drizzle with remaining olive oil and garlic, and season with salt and pepper; toss gently.
- Return to oven and roast for an additional 10 to 12 minutes until asparagus is tender and potatoes are golden.
- Finish by squeezing lemon juice over the vegetables and sprinkling lemon zest. Optionally garnish with Parmesan and parsley.
Notes
- Smaller potato pieces roast faster and get crispier.
- Adjust roasting time for thinner asparagus spears to avoid overcooking.
- Add red pepper flakes for a spicy kick.
- Pairs well with grilled chicken, fish, or works as a vegetarian main.