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Roasted Potatoes and Asparagus is one of those side dishes I make on repeat in the spring. It’s simple, satisfying, and brings out the best in both ingredients. Baby potatoes and asparagus roast together on a sheet pan with olive oil, garlic, salt, and pepper, and I always finish it with a little parmesan for a nutty, savory touch.
The trick is all in the timing. I give the potatoes a 20-minute head start so they have a chance to get crisp and golden before adding the asparagus to the other side of the pan for the final 10 to 15 minutes. It’s mostly hands-off, which makes it easy to pull together while the rest of dinner comes together.
Table of Contents
Ingredients for Roasted Asparagus and Potatoes
- Potatoes: Look for smooth, firm potatoes with no signs of sprouting or green patches. Smaller potatoes work best for even cooking.
- Olive oil: I use a good-quality extra-virgin olive oil here since the flavor really comes through.
- Asparagus: Look for firm, bright green spears with tightly closed tips. I usually snap off the bottom inch or so to keep the texture tender.
- Garlic: Use fresh, firm cloves with tight skins. Avoid any that feel soft or have green shoots.
- Parmesan cheese: I always use real Parmigiano-Reggiano and grate it myself. Pre-grated doesn’t melt or taste the same.
- Kosher salt: I use Diamond Crystal for its clean flavor and how easy it is to pinch and sprinkle evenly.
- Black pepper: Freshly ground gives the most punch. I like to top with a few grinds right before serving.
What Makes this Recipe Special
Two things make this a favorite in my kitchen: it’s a one-pan side that saves time, and the seasoning is simple enough to let the vegetables speak for themselves. Starting the potatoes first gives them a chance to get crisp and creamy, while the asparagus stays bright and tender. With just olive oil, garlic, salt, and pepper, you get clean, focused flavor without ease.
5 Recipe Tips
- Cut potatoes evenly: I like to halve or quarter them, depending on their size, so they roast at the same rate and get evenly crisp.
- Don’t crowd the pan: Give the vegetables some space so they caramelize instead of steaming.
- Peel thick asparagus: If the spears are on the thicker side, peeling the lower stems can make them more tender.
- Change up the seasoning: A little lemon zest, smoked paprika, or fresh herbs like rosemary or thyme can be a nice twist.
- Serve right away: This dish is best straight from the oven while the textures are at their peak.
How to Store and Reheat
Refrigerate any leftovers in an airtight container for up to 4 days. To reheat, spread the vegetables on a baking sheet and warm in a 400°F oven for 5-10 minutes, until they’re heated through and crisp again. Or you can reheat them in a skillet over medium heat with a little olive oil for a quicker option. Just be sure to stir occasionally and cook until they’re warmed through and the edges are crispy. Avoid microwaving if possible, as this can make the vegetables soggy.
I make this dish often in the spring, especially when asparagus is everywhere and dinner needs a reliable side. The ingredients are simple, but they roast into something that feels more complete than the sum of its parts. It’s the kind of recipe I don’t have to think too much about, and that’s part of what makes it worth keeping around.
Serve With
More 2 in 1 Side Dishes
How to Make Roasted Potatoes and Asparagus
Toss halved potatoes with oil, salt, and pepper in a bowl. Spread them on one half of a parchment-lined baking sheet and roast in a preheated 400°F oven for 20 minutes.
Meanwhile, toss asparagus with garlic, oil, salt, and pepper. Add the asparagus to the other half of the sheet, sprinkle everything with Parmesan, and return to the oven for 10-15 minutes until tender and lightly crisp.
Gently stir the veggies together, transfer to a serving dish, and enjoy hot with an extra sprinkle of Parmesan if you like.
Roasted Potatoes and Asparagus
Video
Ingredients
- 1 pound baby potatoes halved
- 3 tablespoons olive oil divided
- Kosher salt and freshly ground black pepper to taste
- 1 pound asparagus woody ends trimmed and cut into ~2-inch lengths
- 2 cloves garlic minced
- 1/4 cup grated Parmesan cheese plus more for serving (optional)
Instructions
- Preheat oven to 400 °F (204 °C).
- Line a rimmed baking sheet with parchment paper.
- Place halved potatoes in a medium bowl and drizzle with 2 tablespoons of the olive oil; season with salt and pepper and toss to coat. Spread in an even layer on one half of the prepared baking sheet. Bake 20 minutes.
- Meanwhile, add asparagus, minced garlic, and remaining 1 tablespoon of olive oil to a large bowl; season with salt and pepper and toss well to coat.
- When potatoes have roasted for 20 minutes, remove from oven and stir. Spread asparagus mixture on the other half of the baking sheet in an even layer. Sprinkle Parmesan cheese evenly over all and bake 10-15 minutes, until asparagus and potatoes are tender with a few crisp edges.
- Remove from oven and gently stir vegetables to combine; transfer to serving platter or bowl and sprinkle with more parmesan cheese if desired. Serve hot.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Incredible….I also tossed with a little red wine vinegar..SIMPLE and oh .sooooo YUMMY!!!
I’m so glad you enjoyed this, K!
We often roast potatoes or asparagus as an easy side dish, but I don’t think we’ve ever combined them into one. Great idea for mixing things up a bit – and it’s easy, too!!