One-Pan Roasted Garlic Potatoes and Asparagus
A simple, satisfying one-pan dish featuring crispy roasted garlic potatoes and tender asparagus, perfect as a light main or hearty side.
Ingredients
Main Ingredients
- 1 lb Potatoes Use russet or Yukon gold for best crisping; sweet potatoes can be used but will soften faster.
- 1 lb Asparagus Choose firm, bright stalks; thick stalks may need longer roasting.
- 4 cloves Garlic, minced Fresh garlic gives the best flavor; cut back to about 1/2 teaspoon if using garlic powder.
Seasoning & Oil
- 2 tbsp Olive oil Use light or extra virgin; extra virgin adds richer flavor.
- 1 tbsp Italian herbs Dried herbs blend well; if using only one, aim for about 1 to 1.5 teaspoons.
- 1 tsp Dried oregano May be used in combination with Italian herbs.
- to taste Salt Use kosher salt for even seasoning.
- to taste Pepper Adjust based on preference.
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Wash the potatoes and chop them into bite-sized pieces. Place them in a large mixing bowl.
- Mince the garlic and add it to the bowl with the potatoes. Drizzle olive oil, season with salt, pepper, Italian herbs, and dried oregano. Toss well to coat.
Cooking
- Spread the seasoned potatoes in a single layer on a baking sheet. Roast for 20 minutes until golden and crispy.
- While potatoes roast, trim asparagus ends and prepare them. Toss them with a little olive oil, salt, and pepper if desired.
- After 20 minutes, remove the baking sheet. Add asparagus to potatoes, mix, and return to oven.
- Finish roasting for an additional 10–15 minutes, until potatoes are crispy and asparagus is tender.
Serving
- Serve warm and enjoy! Pair with grilled protein or seared steak for a complete meal.
Notes
Cut potatoes evenly for uniform cooking. Use parchment for easier cleanup. Finish under the broiler for extra crispness if desired.