One of my friends mentioned this recipe from Allrecipes.com and I immediately knew I was going to try it. I love potatoes and I love asparagus and I love them both roasted...so roasting them together was definitely going to be delicious - not to mention the color was going to be great!
To Grumpy this was "ok" but to me it was awesome! I think his reaction was because of the herbs that were mixed in the dish. I did cut them down quite a bit knowing he might not care for the "herbiness" of the recipe. However, I just couldn't get enough. As a matter of fact, I had leftovers for two days all to mysel! :o)
What really made this dish special to me was one of the Grad students brought in some tomato chutney for me that he had made (Thanks Rajiv!) and I topped the leftovers off with the chutney - delish! I don't have the chutney recipe, but I will get Rajiv to do this for me one day (I hope!) so I can blog about it.
Oven Roasted Red Potatoes and Asparagus
Modified from allrecipes.com
1-½ pounds red potatoes, cut into chunks
2 tablespoons extra virgin olive oil
8 cloves garlic, thinly sliced
1 teaspoons dried rosemary
1 teaspoons dried thyme
1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
sea salt to taste
ground black pepper to taste
Preheat oven to 425 degrees F (220 degrees C).
In a large baking dish, toss the red potatoes with ½ the olive oil, garlic, rosemary, thyme, and ½ the kosher salt. Cover with aluminum foil.
Bake 25 minutes in the preheated oven. Mix in the asparagus, remaining olive oil, and remaining salt. Cover, and continue cooking 5 minutes, or until the potatoes are tender.
Increase oven temperature to 450 degrees F (230 degrees C). Remove foil, and continue cooking 5 to 10 minutes. Season with pepper to serve.
Ashlynn Green says
I really loved this dish! I've made it a few times now. The way we decided we like it best is cooking the potatoes as instructed, but when you mix the asparagus with olive oil also add in sliced mushrooms and slivers of onion. Then we mix those vegetables with 1/8 cup parmesan cheese before putting them over the potatoes to bake 🙂 It's delicious.
Shelby says
Ashley, your version sounds delicious! I love the addition of mushroom, onion and cheese! I will have to try it myself! Thanks for letting me know!
Shelby says
Tatiana, I am glad you enjoyed this dish! It is yummy and your meal sounds like it was delish!
Tatiana says
Thank you for this post. I just made this with about half the herbs but fresh, half the garlic (ended up adding garlic salt because 8 cloves would've been perfect), and broiled to crisp up the potatoes a bit... no pepper... ate with a soft boiled egg... delicious. The potatoes are so creamy.
Carrie says
this dish looks great! i'm going to be making it next week to go with some burgers. i'll be posting a link to this recipe from my blog on sunday when i post my meal plan for next week
MyKitchenInHalfCups says
This has got to be this summer's BBQ potato salad! Most excellent.
Tangled Noodle says
I love this kind of side dish that incorporates the starch and vegetable so that you have a simple yet colorful plate. I'm glad you didn't let Grumpy's ho-hum response deter you from loving it. I've been known to drop a recipe from my repertoire even though I enjoyed it personally b/c the hubs wasn't as fond; it's not likely, in that event, that I would make if just for myself. I'm such a fool for love.
Carrian says
LOVE IT! I think this looks so delicious
Carrian says
LOVE IT! I think this looks so delicious
Linda says
Looks like my kind of dish, Shelby, and great pics! Do find out about the tomato chutney recipe.
Patsyk says
Looks like my kind of side dish! Yum!