This Roasted Potatoes and Asparagus dish is one of my favorites! It's so simple to make, and it includes a deliciously tangy seasoning mixture that provides a bold flavor. Make these alongside ribs for a filling meal.
Roasted potatoes and asparagus is a filling yet nutritious side dish that complements many protein entrees. This sheet pan potatoes and asparagus recipe has a quick 5-minute prep time so you can get right into creating the entrée for your meal. You likely have the seasoning for this dish in your kitchen already, making it a convenient recipe for weeknight meals.
If you need additional ideas for potato-filled recipes, try these dishes: Green Beans and Potatoes, Red Skin Mashed Potatoes, and Air Fryer Scalloped Potatoes.
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Why You’ll Love This Recipe
- Easy – This dish is beginner-friendly since it doesn't require any technical kitchen skills.
- Simple – This recipe only requires minimal kitchen tools/appliances.
- Versatile – You can change the seasoning for this recipe so it pairs with even more recipes.
- Full of Flavor – Adding Italian seasoning, vinegar, and garlic creates a delicious dish.
- Great for family dinners – This roasted potatoes and asparagus recipe creates enough food for six people. Add a source of protein for a complete meal.
Ingredients & Substitutions
- Red Potatoes: If your local grocery store doesn’t have red potatoes in stock, you can use any kind. Aim for denser potatoes, like russet or baby potatoes, so they don't fall apart while cooking.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Roasted Potatoes & Asparagus
Quick Overview
- Preheat the oven.
- Blend oil, seasoning, garlic, and vinegar.
- Add ⅔ of garlic oil to a bowl with the potatoes.
- Mix well.
- Line a baking sheet with parchment paper.
- Layer the potatoes on the sheet.
- Bake.
- Use remaining garlic oil for the asparagus.
- Add the asparagus to the sheet.
- Sprinkle cheese.
- Bake.
Step by Step Instructions
Chop the garlic as small as possible so the flavor is more even in the oil mixture.
Ensure the potatoes are placed in a single layer so they cook more evenly.
Step 1: Preheat the oven to 425 degrees. Using a small food processor or immersion blender, blend the olive oil, garlic, balsamic vinegar, Italian seasoning, salt, and pepper until smooth. (Alternatively, mince the garlic as fine as possible and whisk together the ingredients.)
Step 2: Add about two-thirds of the garlic oil mixture to a large mixing bowl with the potatoes. Toss well.
Step 3: Line a large baking sheet with parchment paper. Add the potatoes in a single layer. Bake for about 20 minutes.
Step 4: While the potatoes bake, toss the asparagus with the remaining garlic oil mixture.
Step 5: Add the asparagus to the sheet pan. Sprinkle the potatoes and asparagus with the parmesan.
Step 6: Bake for an additional 15 minutes or until the vegetables are cooked to your liking.
Recipe Serving Suggestions
Garnish these roasted potatoes and asparagus with freshly grated parmesan cheese and fresh herbs, like dill or parsley.
This roasted asparagus and potatoes recipe works well with protein-rich main dishes like ribs. Here are a few ideas:
Expert Tips
- Use fresh veggies. This roasted potatoes and asparagus dish is best with fresh, not frozen, veggies. Frozen veggies can become soggy as they cook. Additionally, using fresh potatoes means you can cut them to the correct size (1" pieces).
- Blend the garlic. Blending the garlic in a food processor helps ensure the pieces incorporate well with the other seasoning and oil. Avoid using larger pieces of garlic, as they can create a too-strong taste in some parts of the dish.
- Start the potatoes first. The potatoes will take longer to cook than the fresh asparagus when making asparagus/roasted potatoes. If you do not cook them partially first in a preheated oven, you'll have raw potatoes or overcooked asparagus.
Additions & Variations
- Add other veggies – This roast potatoes recipe is quite versatile, as you can include other vegetables like mushrooms and green beans. Use whichever vegetables you prefer when making oven roasted potatoes. As a note, this may change the cooktime, depending on which veggies you select.
- Include chicken – You can turn this roasted potatoes and asparagus recipe into a complete meal by adding chicken. Since chicken should be cooked at a lower temperature (between 350 F and 400 F degrees), it's best to bake it separately or cook it in the air fryer. Once the potatoes, asparagus, and chicken are cooked, toss them together and serve.
- Air fryer – Follow the recipe above (including the temperature) to make air fryer potatoes and asparagus. You will need to cook everything for a shorter time. The potatoes will only need about 15 minutes in the air fryer, and the asparagus will be done in about 6-8 minutes.
Recipe FAQs
Certain roasted potato recipes (like fries) work best with boiled potatoes. This recipe for roasted potatoes and asparagus does not require a pre-boiling step.
For some recipes, it’s best to soak potatoes before roasting them. Soaking potatoes helps remove extra starch, which can create a gummy texture in dishes.
Asparagus works well with various spices and herbs. For example, paprika, cayenne, chili powder, rosemary, basil, and marjoram complement the flavor of asparagus well.
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Roasted Potatoes and Asparagus with Parmesan
Ingredients:
- 3 Tablespoons olive oil or avocado oil
- 10 cloves garlic
- 1 ½ teaspoons balsamic vinegar
- 2 teaspoons Italian seasoning
- 1 ½ teaspoons Morton kosher salt*
- freshly ground black pepper
- 1 ½ pounds red potatoes, cut into 1-inch pieces*
- 1 pound asparagus, trimmed & cut into 2-inch pieces
- 1.5 ounces (½ cup) parmesan cheese, shredded
Instructions:
- Preheat the oven to 425 degrees. Using a small food processor or immersion blender, blend the olive oil, garlic, balsamic vinegar, Italian seasoning, salt, and pepper until smooth. (Alternatively, mince the garlic as fine as possible and whisk together the ingredients.)3 Tablespoons olive oil or avocado oil, 10 cloves garlic, 1 ½ teaspoons balsamic vinegar, 2 teaspoons Italian seasoning, 1 ½ teaspoons Morton kosher salt*, freshly ground black pepper
- Add about two-thirds of the garlic oil mixture to a large mixing bowl with the potatoes. Toss well.1 ½ pounds red potatoes, cut into 1-inch pieces*
- Line a large baking sheet with parchment paper. Add the potatoes in a single layer. Bake for about 20 minutes.
- While the potatoes bake, toss the asparagus with the remaining garlic oil mixture.1 pound asparagus, trimmed & cut into 2-inch pieces
- Add the asparagus to the sheet pan. Sprinkle the potatoes and asparagus with the parmesan.1.5 ounces (½ cup) parmesan cheese, shredded
- Bake for an additional 15 minutes or until the vegetables are cooked to your liking.
Notes:
- Red Potatoes: If your local grocery store doesn’t have red potatoes in stock, you can use any kind. Aim for denser potatoes, like russet or baby potatoes, so they don't fall apart while cooking.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Use fresh veggies. This roasted potatoes and asparagus dish is best with fresh, not frozen, veggies. Frozen veggies can become soggy as they cook. Additionally, using fresh potatoes means you can cut them to the correct size (1" pieces).
- Blend the garlic. Blending the garlic in a food processor helps ensure the pieces incorporate well with the other seasoning and oil. Avoid using larger pieces of garlic, as they can create a too-strong taste in some parts of the dish.
- Start the potatoes first. The potatoes will take longer to cook than the fresh asparagus when making asparagus/roasted potatoes. If you do not cook them partially first in a preheated oven, you'll have raw potatoes or overcooked asparagus.
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