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Crispy Oven Roasted Potatoes and Asparagus

A simple yet elegant dish of crispy roasted potatoes and tender asparagus, perfect for weeknight dinners or festive gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1.5 lbs baby potatoes, cut into 1-inch pieces Uniform pieces ensure even cooking.
  • 1 bunch fresh asparagus Trim woody ends before roasting.
Seasoning
  • 1 tbsp avocado oil Used for seasoning the potatoes.
  • 1 tsp avocado oil Drizzle over asparagus before roasting.
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1 tsp kosher salt
  • 0.5 tsp ground black pepper

Method
 

Preparation
  1. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
  2. Cut the baby potatoes into 1-inch pieces and place them in a medium bowl.
  3. Trim the woody ends off of the asparagus and place them in a separate medium bowl.
  4. In a smaller bowl, combine 1 tablespoon of avocado oil with garlic powder, Italian seasoning, paprika, and a sprinkle of salt and pepper.
  5. Stir until well mixed and aromatic.
Cooking
  1. Add the seasoning mixture to the bowl with the potatoes and toss to coat.
  2. Transfer the seasoned potatoes to the parchment-lined baking sheet, spreading them out in a single layer.
  3. Roast the potatoes for 35 minutes, or until golden brown and crispy.
  4. Drizzle the remaining teaspoon of avocado oil over the asparagus. Season with additional salt and pepper.
  5. Once the potatoes are roasted, push them to one side of the baking sheet and spread the asparagus on the empty side.
  6. Return everything to the oven for an additional 10 minutes or until asparagus is tender.
  7. Remove from the oven and sprinkle with fresh lemon juice. Add extra salt and pepper to taste.

Notes

Best served hot with fresh herbs for garnish. Pairs well with grilled chicken or salmon. Store leftovers in an airtight container in the refrigerator for 3-4 days.