Name: Oven-Roasted Potatoes and Asparagus
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: American
Ingredients: 1 pound asparagus, ends trimmed; 1 pound yellow potatoes, chopped into 1-inch pieces; 2 tablespoons avocado or olive oil; 2 teaspoons garlic powder; 1 teaspoon onion powder; 2 tablespoons fresh rosemary, minced; 3/4 teaspoon coarse salt; 2 tablespoons grated Parmesan cheese

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Picking a main course is often the easiest part of making dinner. You know whether you’re craving a thick juicy steak or a roast chicken. But choosing the perfect side dish isn’t always as easy. That’s why I’m in love with this oven-roasted potatoes and asparagus recipe!

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It’s super simple, and there are only a handful of ingredients, so it is perfect for a quick weeknight dinner. It’s classy enough that you can serve it at holidays and big family get-togethers for an easy wow factor. To top it all off, it’s incredibly versatile. Roasted asparagus and potatoes work just as well with pork and chicken as they do beef. That makes it a win-win-win side dish recipe!

How do I prepare asparagus for cooking?

Keep asparagus in a little cup of water in the fridge until you’re ready to cook with it.

To prepare the asparagus for cooking, remove the elastic holding the bundle together (if there is one) and gently wash off any dirt. Then, cut the bottom inch or two off each stalk where it turns green. Some people prefer to snap the stalk as it will snap when the tough base meets the soft stalk naturally. The problem with this method is it’s easy to lose a lot of edible asparagus, so I recommend cutting it instead.

Wholefully Protip

There’s no need to peel the asparagus stalk before cooking it. As long as you remove the tough bottom piece and give it a good wash, the asparagus will be ready to cook, no peeling needed!

Should potatoes be soaked before roasting?

You don’t have to soak the potatoes before roasting, but we recommend it if you have time. Tossing cut potatoes in a bowl of water for half an hour will help remove some of the starch from the potatoes. Removing some of the starch is a great way to help your roasted potatoes become crispy in the oven.

If you’re short on time, skip this step. Turning the oven up to broil for a few minutes at the end will help crisp them up nicely, regardless of whether you soaked them. Of course, not everyone likes a super crispy potato, so skip the soaking if you prefer a more tender spud.

Wholefully Protip

If you decide to soak the potatoes, make sure they’re completely dry before adding seasoning and roasting. A dry potato is another key to keeping them crispy!

What do I need to make oven-roasted potatoes and asparagus?

This is a straightforward recipe that only involves a few ingredients. You probably already have all the spices needed in your cupboard at home. To make oven-roasted potatoes and asparagus, you’ll need:

Fresh asparagus—Look for a batch that’s firm and dark green with little to no wilting or damage.
Yellow potatoes—This is the ideal potato for this dish. They are medium-level starch potatoes that have a slightly waxy and velvety texture.
Oil—You can use avocado, olive, or any mild-flavored oil.
Garlic and onion powder—These simple spices pair well with the Parmesan cheese.
Rosemary—This aromatic herb adds a peppery lemon-pine flavor to the side dish.
Salt—Salt enhances all the other flavors of the dish.
Parmesan cheese—Grated Parmesan adds a nutty roasted flavor to the asparagus and potatoes.

How do I make roasted potatoes and asparagus?

To make roasted potatoes and asparagus, you’ll need roughly 40 minutes of cooking time; however, it only takes about 10-15 minutes of hands-on time.

Prepare the asparagus and potatoes. Wash both vegetables well, then chop the potatoes into large chunks and cut away the first few inches of the base on the asparagus.
Place the asparagus and potatoes in a large bowl.
Mix the spices with olive oil and pour over the veggies. Toss to coat the vegetables.
Set the asparagus aside. Bake the potatoes in a single layer on a prepared baking sheet in an oven preheated to 400°F.
Add asparagus to the pan after the potatoes have baked for 20 minutes. Spread the asparagus into a single layer. Sprinkle asparagus with the cheese, and bake vegetables for an additional 15 minutes.
Broil the vegetables for two to three minutes at the end of the baking time to produce a nice golden crust.

Wholefully Protip

It’s not necessary to peel the potatoes before roasting. The skin will help hold the roasted potatoes together, adding a delicious texture to the spuds. Make sure they’re washed well, and choose organic potatoes if you’re concerned.

Should you season potatoes before or after roasting?

Short answer—why not do both? Seasoning the potatoes before roasting allows the flavors to seep in. It also creates a nice, seasoned crust on your potatoes after broiling. However, if you’re looking for even more flavor, you can add some additional spices or garnish with Parmesan after the roasted potatoes and asparagus have finished cooking.