Roasted Asparagus and Potatoes


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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.

overhead image of roasted asparagus and potatoes in a white bowl

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. 

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quartered red potatoes on a parchment lined sheet pan

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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roasted asparagus and potatoes on a parchment lined sheet pan

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. 

  • 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

roasted asparagus and potatoes on a parchment lined sheet pan

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overhead image of roasted potatoes and asparagus on a parchment lined sheet pan
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Roasted Asparagus and Potatoes

If you’re looking for a spring or summer side dish that goes well with any grilled protein, look no further. The basic recipe is great on its own, but I love the addition of creamy dijon sauce (see recipe in the notes).
Prep: 10 minutes
Cook: 48 minutes
Total: 58 minutes
Servings: 4


  • Half Sheet Pan
  • Parchment Paper
  • Knife
  • Cutting Board


  • 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


  • 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).


Creamy Dijon Sauce
  • ½ cup Mayonnaise
  • 3 tablespoons Dijon Mustard
  • 2 teaspoons honey
  • 1 teaspoon lemon juice
  • 1 clove garlic
Blend until smooth


Calories: 245kcal | Carbohydrates: 41g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 625mg | Potassium: 1264mg | Fiber: 6g | Sugar: 5g | Vitamin A: 882IU | Vitamin C: 26mg | Calcium: 57mg | Iron: 4mg

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

Author: Jess Smith via Inquiring Chef
Cost: $8.50
Calories: 245
Keyword: asparagus, easy roasted vegetables, easy side dish, easy vegetable side, potatoes, simple side, vegetarian
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About Jess Smith

Jess is the recipe creator and photographer at She spent nearly a decade as the Chief Recipe Developer for the award-winning meal planning app Cook Smarts. Her colorful, healthyish recipes have been featured in popular online publications including Parade, Hallmark, and HuffPost.

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