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Roasted Potatoes and Asparagus make a simple, satisfying side dish that celebrates the best of spring produce. There’s something so appealing about tender baby potatoes and fresh asparagus tossed with olive oil, garlic, salt and pepper, then roasted to perfection on a single sheet pan. I always finish it off with a sprinkle of parmesan cheese for a nutty, savory touch.

Roasted Potatoes and Asparagus photographed at an angle in a black bowl.

When you make this recipe, the key to success is getting the timing right. Here’s the secret: give the potatoes a 20-minute head start in the oven. This way, they have time to develop a crisp, golden exterior before you add the asparagus to the other half of the pan for the last 10-15 minutes. You’ll love how this hands-off approach lets you focus on the rest of your meal prep while the oven does the work. And when you pull that sheet pan from the oven, you’ll be rewarded with the bright, fresh flavors and textures of the finished dish.

Ingredients You’ll Need

Roasted Potatoes and Asparagus Ingredients arranged on a linen cloth.
  • Baby Potatoes: Look for smooth, firm potatoes with no signs of sprouting or green patches. Smaller potatoes work best for even cooking.
  • Olive Oil: Choose a high-quality extra-virgin olive oil for the best flavor and nutritional benefits.
  • Asparagus: Look for bright green, firm spears with tightly closed tips. Avoid asparagus that looks wilted or has yellowing stems.
  • Garlic: Fresh, firm garlic bulbs with tight, unbroken skins will give you the best flavor and aroma.
  • Parmesan Cheese: Go for a block of real Parmigiano-Reggiano and grate it yourself for the most authentic taste and texture.
  • Kosher Salt: Diamond Crystal kosher salt is my go-to for its pure, clean taste and easy pinchability.
  • Black Pepper: Freshly ground peppercorns will give the most potent, fresh flavor.

What Makes this Recipe Special

Two things set this recipe apart: the convenience of preparing two side dishes on a single sheet pan and the simple but robust seasoning. The two-step cooking process means that both the potatoes and asparagus are cooked to perfection, with the potatoes turning out crisp and creamy and the asparagus remaining bright and tender. And by using just a few basic seasonings, the natural flavors of the vegetables really shine through.

Roasted Potatoes and Asparagus photographed close up from the top in a black bowl.

5 Recipe Tips

  1. Cut your potatoes into evenly sized pieces so they cook at the same rate. I like to halve or quarter mine, depending on their size.
  2. Don’t overcrowd the pan when roasting. Giving your veggies a little space allows them to caramelize rather than steam.
  3. If your asparagus spears are on the thicker side, consider peeling the woody stems with a vegetable peeler for more tender results.
  4. Feel free to switch up the seasoning to make this recipe your own. A sprinkle of lemon zest, a pinch of smoked paprika, or some fresh herbs like rosemary or thyme can add a nice flavor twist.
  5. Serve this dish straight out of the oven for the best texture. 

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.

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.

Recipe Video

Roasted Potatoes and Asparagus

5 from 1 vote
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Course: Side Dish
Cuisine: American
Calories: 231
Servings: 4 people
Two veggies, one sheet pan, and a foolproof cooking method for perfect results every time.


  • 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)


  • Preheat oven to 400°F.
  • 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.


Calories: 231kcal | Carbohydrates: 25g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 5mg | Sodium: 119mg | Potassium: 724mg | Fiber: 5g | Sugar: 3g | Vitamin A: 914IU | Vitamin C: 29mg | Calcium: 99mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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1 Comment

  1. David @ Spiced says:

    5 stars
    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!!