Rosemary Roasted Potatoes and Asparagus Recipe

Cooking Directions

• STEP 1.Preheat the oven to 425°F (220°C).
• STEP 2.Wash and scrub the potatoes, then cut them into bite-sized pieces.
• STEP 3.In a large bowl, toss the potatoes with olive oil, minced garlic, chopped rosemary, salt, and pepper.
• STEP 4.Spread the potatoes in a single layer on a baking sheet and roast for 25-30 minutes, or until golden brown and crispy.
• STEP 5.While the potatoes are roasting, trim the woody ends of the asparagus and cut them into 2-inch pieces.
• STEP 6.In the same bowl used for the potatoes, toss the asparagus with olive oil, salt, and pepper.
• STEP 7.After the potatoes have roasted for 15 minutes, add the asparagus to the baking sheet and continue roasting for another 10-15 minutes, or until the asparagus is tender and slightly charred.
• STEP 8.Remove from the oven and serve the rosemary roasted potatoes and asparagus as a side dish with your favorite main course.

Cooking Tips

• Make sure to cut the potatoes into similar-sized pieces to ensure even cooking.
• For extra flavor, you can add grated Parmesan cheese to the potatoes before roasting.
• If you prefer softer asparagus, you can roast it for a shorter amount of time.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Serve the rosemary roasted potatoes and asparagus immediately for the best taste and texture.
• You can garnish the dish with additional chopped rosemary before serving.
• This dish pairs well with grilled chicken, steak, or roasted salmon.
• To reheat leftovers, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through.