These oven roasted potatoes and asparagus bake up golden, crispy, and packed with flavor! Easy to make and incredibly versatile, they’re the perfect side dish for just about any meal.
Roasted potatoes and asparagus make the perfect side dish duo! Skip the hassle of using separate pans or cooking methods.
By roasting them together on one sheet pan, you get a satisfying mix of crispy, caramelized red potatoes and tender, slightly charred asparagus. Not to mention the added bonus of less dishes and cleanup!
Key Ingredients
- Red potatoes - Red potatoes are great for roasting! They hold their shape without falling apart, the edges crisp nicely, and the insides stay tender.
- Olive oil - I use heart-healthy olive oil for roasting veggies because it adds more flavor and encourages caramelization.
- Seasoning - Kosher salt, black pepper, and onion powder add a ton of flavor! Feel free to add more spices if you like! Thyme or paprika would taste great too!
- Garlic - I personally like a little bit of garlic flavor. If you like it to punch you in the face, feel free to add more!
- Asparagus - I always look for thin asparagus spears because I think they taste better. If you buy thicker ones, they may take longer to cook.
How to Make Oven-Roasted Potatoes and Asparagus
This recipe is incredibly simple! The trick to getting everything just right is to roast the potatoes first, then add the asparagus. They cook much faster than potatoes!
- Toss the potatoes with the oil, garlic, and spices. Avoid cutting the potatoes too small or they will crowd the pan. It's okay if they're not perfectly uniform. Make sure to scrape all the oil/garlic out of the bowl and onto the potatoes!
- Roast the potatoes for 20 minutes. While the potatoes are in the oven, trim the tough ends off of the asparagus and toss with oil and salt.
- Add the asparagus to the pan with the potatoes and use a hard, thin spatula to toss with the potatoes.
- Roast for 15 more minutes to cook and caramelize the asparagus. The exact time depends on the thickness of your asparagus. Mine were on the thinner side.
How long should I roast the potatoes?
The cooking time varies depending on the type of potato and the size of your cuts. Larger pieces will take longer, while smaller ones cook more quickly. I cut mine into ¾-inch chunks and 35 minutes seemed to be the sweet spot. If the potatoes aren't caramelizing, it could be the pan is too full!
What type of potatoes should I use?
I used red potatoes because they hold their shape well and caramelize nicely. I recommend using a waxy or all-purpose potato variety like gold potatoes, red potatoes, or new potatoes. Starchy varieties like russet are great for mashing, but tend to fall apart when roasting.
Serving Suggestions
If I'm being completely honest, this roasted asparagus and potato recipe goes with nearly anything!
But I love to serve it with this easy meatloaf recipe, chimichurri chicken thighs, or these Honey Chipotle Chicken Thighs! You really can't go wrong with a protein. If you're feeling especially lazy, grab a rotisserie chicken and call it a night!
Expert Tips
- Avoid overcrowding the pan. I added more potatoes when I took the pictures and they didn't caramelize as much! If the pan looks really crowded, grab a bigger one or leave a few potatoes off.
- It's important to roast the potatoes first, then add the asparagus! Asparagus cook very quickly, especially thinner ones!
- It's okay if the potatoes aren't uniform. If some of them are smaller, they will just get crispier than the other ones.
More Healthy Side Dishes
- Crispy Roasted Potatoes & Broccoli
- Crispy Roasted Purple Cabbage
- Cinnamon Roasted Sweet Potatoes
- Roasted Green Beans and Carrots
Oven Roasted Potatoes and Asparagus
Equipment
Ingredients
- 1 pound 6 ounces red potatoes cut into ¾ inch chunks
- 2 ½ tablespoons olive oil divided
- ¾ teaspoon kosher salt divided
- ¼ teaspoon onion powder
- ⅛ 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, ½ 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 ½ tablespoon of olive oil and ¼ 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.
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