Roasted Asparagus and Potatoes
Published May 13, 2024
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Everyone I serve this simple side dish to in the spring asks for the recipe. This is the best way to make Roasted Asparagus and Potatoes together on a sheet pan, with both coming out perfectly tender at the same time.
Oven roasted potatoes are a classic, but when the weather warms up, roasted asparagus spears give the dish extra color and texture. After making this for many spring meals and gatherings, my favorite version includes finely chopped rosemary for the potatoes and is topped with Creamy Dijon Sauce. This combination just feels like it’s made to serve with grilled proteins like steak, chicken thighs, or salmon. But the sky is the limit on variations. The method is key, adding the asparagus when the potatoes are nearly done roasting, but see below for additional ways to change up the recipe.
Bonuses to serving this asparagus and potato side dish? It’s naturally gluten-free, incredibly simple, and can be done in about the time it will take you to get that lemon chicken I’ve been craving on the grill.
Roasted Potatoes – Pick Your Favorite
Or just pick whatever they have at the store which, let’s be real, is how most of us end up shopping. New or baby potatoes are easy to slice into uniform pieces for roasting and they’re in season in the spring when asparagus is too. Another great option is fingerling potatoes. But if all you have is russet potatoes or Yukon golds, go for it. Just keep in mind that the slices need to be uniform in size in order to cook evenly and to get nice and crispy around the edges.
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Make it in the Air Fryer
This recipe can absolutely be made in the air fryer. Roast the potatoes for 15 minutes at 400°F, shaking them a few times through cooking. Then add the asparagus and continue roasting until both are tender, about 5 minutes more.
Popular variations
- Top the dish with parmesan cheese instead of (or in addition to) the sauce
- Substitute dried herbs or seasoning for the rosemary – I love Italian seasoning here or a sprinkle of garlic powder
- Add one more veggie to the mix – sliced zucchini or cherry tomatoes would be great, but I’d recommend roasting them on a separate sheet pan so that everything can be removed right when it’s done cooking
More Asparagus Recipes
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Roasted Asparagus and Potatoes
Equipment
- Half Sheet Pan
- Parchment Paper
- Knife
- Cutting Board
Ingredients
- 2 pounds potatoes, new or baby potatoes or any red or yellow skinned variety
- 2 tablespoons olive oil
- 1 teaspoon kosher salt, divided
- 1 tablespoon very finely chopped or snipped rosemary
- 1 bunch asparagus
Instructions
- Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper.
- Slice potatoes into 2-inch pieces. If using baby or new potatoes, you may just need to have or quarter them. Chop the asparagus into 2-inch lengths.
- Combine potatoes with 1 tablespoon olive oil, ½ teaspoon salt, and rosemary. Spread out on baking sheet. Roast the potatoes for 40 minutes, stirring halfway through.
- After 40 minutes, remove the pan from the oven. Toss the asparagus with 1 tablespoon olive oil and ½ teaspoon kosher salt.
- Stir the asparagus into the potatoes and roast together until the potatoes are fork-tender, about 8 minutes more. Serve warm or at room temperature. Great with Creamy Dijon Sauce (recipe below).
Notes
- ½ cup Mayonnaise
- 3 tablespoons Dijon Mustard
- 2 teaspoons honey
- 1 teaspoon lemon juice
- 1 clove garlic
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
