These garlicky roasted potatoes and asparagus are 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!
Ingredients
- ½ pounds red potatoes, cut into chunks: 1 piece
- extra-virgin olive oil: 2 Tbsp (divided)
- garlic: 8 clove (sliced)
- rosemary: 4 tsp (dried)
- thyme: 4 tsp (dried)
- kosher salt: 2 tsp (divided)
- bunch fresh asparagus, trimmed and cut into 1 inch pieces: 1 piece
- ground black pepper: (to taste)
Metric Conversion
Stages of cooking
-
Preheat the oven to 425 degrees F (220 degrees C).
-
Toss potatoes with 1 tablespoon oil, garlic, rosemary, thyme, and 1 teaspoon salt in a large baking dish. Cover with aluminum foil.
-
Bake in the preheated oven for 20 minutes.
-
Mix in asparagus, remaining 1 tablespoon oil, and remaining 1 teaspoon salt. Cover and continue to cook until potatoes are tender, about 15 minutes.
-
Increase oven temperature to 450 degrees F (230 degrees C). Remove foil and cook until potatoes are lightly browned, 5 to 10 more minutes. Season with pepper.
