If you’re looking for an easy, vibrant side dish that feels both comforting and fresh, this Roasted Asparagus and Potatoes Recipe is exactly what you need. Combining tender, golden potatoes with crisp-tender asparagus, all enveloped in a flavorful blend of garlic, paprika, and olive oil, this dish delivers on taste and texture with every bite. It’s a truly satisfying way to bring some garden-fresh goodness to your table, perfect for weeknight dinners or weekend gatherings.
Ingredients You’ll Need
Each ingredient here plays a key role, from the creamy softness of the potatoes to the bright snap of asparagus, all enhanced by simple seasonings that make this Roasted Asparagus and Potatoes Recipe shine.
- 1 lb baby potatoes (or regular potatoes, diced): Choose baby potatoes for quicker roasting and creamy texture; regular potatoes work well if diced small.
- 1 bunch asparagus (trimmed): Fresh asparagus brings a lovely green color and a tender, slightly earthy flavor.
- 3 tbsp olive oil: Adds richness and helps crisp up the potatoes and asparagus beautifully in the oven.
- 1 tsp garlic powder: Imparts a warm garlicky undertone without overpowering the vegetables.
- 1/2 tsp salt (or to taste): Essential for highlighting the natural flavors of the vegetables.
- 1/2 tsp black pepper: Adds a subtle kick and depth to the seasoning.
- 1/2 tsp paprika (optional): For a smoky, slightly sweet touch that elevates the dish’s flavor profile.
- Fresh parsley (optional, for garnish): Brings a pop of color and fresh herbal brightness to finish the dish perfectly.
How to Make Roasted Asparagus and Potatoes Recipe
Step 1: Preheat the oven
Set your oven to 400°F (200°C) and get a baking sheet ready by lining it with parchment paper or lightly greasing it with olive oil. This ensures nothing sticks and makes clean-up a breeze.
Step 2: Prepare the potatoes
Grab those baby potatoes and cut them into halves or quarters depending on size. If you’re using regular potatoes, peeling and dicing them into bite-sized cubes ensures even roasting and lovely caramelization.
Step 3: Season the potatoes
In a large bowl, coat the potatoes with 2 tablespoons of olive oil, garlic powder, salt, black pepper, and paprika. Toss everything until the potatoes are fully covered in the flavorful mix, which helps create that irresistible golden crust.
Step 4: Prepare the asparagus
Trim off the woody ends of the asparagus and chop the stalks into 2-inch pieces. Add them to the same bowl, drizzle with the remaining tablespoon of olive oil, and toss again so every piece gets an even coating—this keeps the asparagus tender and tasty after roasting.
Step 5: Roast the vegetables
Spread the seasoned potatoes out on your prepared baking sheet in a single layer. Roast them for about 20 to 25 minutes until they start turning golden and tender. Then add the asparagus pieces to the sheet and roast everything together for an additional 10 to 15 minutes, until the potatoes are perfectly crisp and the asparagus is just tender.
Step 6: Serve and garnish
Once the veggies have finished roasting, remove them from the oven. Sprinkle fresh parsley on top if you have it for a fresh, vibrant finish. Serve immediately while warm—this dish is best enjoyed straight from the oven for maximum flavor and texture.
How to Serve Roasted Asparagus and Potatoes Recipe
Garnishes
A handful of freshly chopped parsley brightens each bite, but for an extra special touch, a light squeeze of lemon juice or a sprinkle of grated Parmesan can elevate this dish into something spectacular. These garnishes add layers of flavor that contrast beautifully with the roasted vegetables.
Side Dishes
This Roasted Asparagus and Potatoes Recipe is a fantastic side to simply grilled chicken, pan-seared salmon, or even a juicy steak. It balances heavier proteins with its fresh, crisp, and slightly caramelized notes, making your meal feel well-rounded and wholesome.
Creative Ways to Present
For a fun twist, try serving the roasted potatoes and asparagus atop a bed of creamy polenta or mix into a warm grain bowl with quinoa or farro, topped with a dollop of Greek yogurt. You can also add toasted nuts or seeds for some crunch. Presentation can turn everyday roasted veggies into a centerpiece everyone will love.
Make Ahead and Storage
Storing Leftovers
Keep your leftovers fresh by transferring roasted asparagus and potatoes into an airtight container and refrigerate for up to 3 days. The flavors deepen as it rests, though the vegetables are best enjoyed when still a bit crisp.
Freezing
This dish doesn’t freeze as well due to the delicate nature of asparagus after thawing—it tends to become watery. It’s better to freeze the potatoes separately if you plan ahead or simply make fresh batches of the full dish for each meal.
Reheating
To warm up your leftovers, using an oven or toaster oven at 350°F for about 10 minutes helps restore some of the original crispness. Avoid microwaving as much as possible, as it may make the potatoes soggy and the asparagus limp.
FAQs
Can I use frozen asparagus for this recipe?
While fresh asparagus is ideal for roasting, you can use frozen asparagus if needed. Just thaw and pat dry well before roasting to prevent sogginess and adjust roasting time accordingly.
Is it possible to make this recipe vegan and gluten-free?
Absolutely! This Roasted Asparagus and Potatoes Recipe is naturally vegan and gluten-free, making it perfect for a wide range of dietary needs.
What can I substitute for garlic powder?
If you don’t have garlic powder, you can use freshly minced garlic, but add it toward the end of roasting to prevent burning. Alternatively, garlic salt works if you want to adjust the salt level accordingly.
How do I ensure my potatoes get crispy?
Make sure to cut the potatoes into uniform pieces and coat them well in oil. Spacing them out on the baking sheet so they’re not crowded also helps moisture evaporate, making them crisp up beautifully.
Can I double this recipe?
Yes, doubling the recipe works great—just use two baking sheets and ensure everything is spaced out evenly for even roasting.
Final Thoughts
I truly believe this Roasted Asparagus and Potatoes Recipe will become a staple in your kitchen. Its simplicity, vibrant flavors, and versatility make it a joy to prepare any time of year. Give it a try and watch how it brings smiles and satisfied tastes to your table every time!
Print
Roasted Asparagus and Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Total Time: 45-50 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Roasted Asparagus and Potatoes recipe features tender, golden baby potatoes and crisp-tender asparagus seasoned with garlic, paprika, and fresh parsley. Perfect as a wholesome, easy side dish that pairs beautifully with any main course, this oven-roasted vegetable medley offers a delicious combination of flavors and textures.
Ingredients
Vegetables
- 1 lb baby potatoes (or regular potatoes, diced)
- 1 bunch asparagus (trimmed)
Seasonings
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1/2 tsp paprika (optional, for extra flavor)
Garnish
- Fresh parsley (optional, for garnish)
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking and ensure even roasting.
- Prepare the potatoes: Cut the baby potatoes into halves or quarters depending on their size. If using regular potatoes, peel and dice them into bite-sized cubes for uniform cooking.
- Season the potatoes: In a large bowl, toss the potatoes with 2 tablespoons of olive oil, garlic powder, salt, black pepper, and paprika. Mix thoroughly to coat the potatoes evenly with the seasonings and oil.
- Prepare the asparagus: Trim the woody ends off the asparagus and cut them into 2-inch pieces. Add the asparagus to the bowl with the potatoes and drizzle with the remaining 1 tablespoon of olive oil. Toss to coat all vegetables evenly with the oil and seasonings.
- Roast the vegetables: Spread the potatoes in a single layer on the prepared baking sheet and roast in the oven for 20-25 minutes, until the potatoes begin to turn golden and are becoming tender. Then add the asparagus to the baking sheet, spreading evenly, and continue roasting for an additional 10-15 minutes until the potatoes are crispy on the outside and the asparagus is tender.
- Serve and garnish: Remove the baking sheet from the oven. Garnish the roasted vegetables with fresh parsley if desired, then serve immediately while hot for the best flavor and texture.
Notes
- For uniformly cooked potatoes, cut them into similar sized pieces.
- Adjust seasoning to taste before roasting to enhance flavor.
- Use parchment paper for easy cleanup and to prevent sticking.
- The optional paprika adds a subtle smoky flavor but can be omitted for a milder taste.
- Fresh parsley is recommended for a fresh herbal aroma and visual appeal.
- Ensure not to overcrowd the baking sheet for even roasting and crispiness.
