These fragrant roasted asparagus and potatoes have tons of homey flavors such as lemon and fresh garlic. Serve these delicious potatoes with roast chicken for an easy, elegant meal!
I’m a big fan of dinners that only take 5 minutes to throw together and then less than half an hour in the oven.
Because my evenings around here are pretty chaotic. I’m usually scrambling to finish up photo shoots, blog posts, AND dinner, before evening activities begin. That’s definitely where those 30-minute meals are most appreciated.
Oh, and slow-cooker meals. My crockpot is seriously my best friend on those crazy-busy days.
My family LOVES roasted potatoes, and I almost always end up making them at least once a week for dinner. I usually roast up some spice-rubbed chicken along with some veggies to go with it.
All-in-one dinner in less than 30 that tastes like you slaved over it all day. Score.
So what we’ve got here is classic roast potatoes with a little spring twist: Asparagus. You won’t BELIEVE how amazing the two go together. Combine ’em with a little bit of lemon juice, fresh garlic, olive oil, and some freshly-grated Parmesan cheese and whoa—they’re transformed.
So basically all you have to do to make these potatoes is: Combine all the ingredients. Lay ’em in a single layer on a greased baking sheet. Bake at 400º 25-30 minutes, or until potatoes and asparagus are tender. Bam, bam, bam. Dinner’s ready.
Guys, the SMELLS that filled my kitchen while these potatoes roasted….I made these potatoes at 3 in the afternoon, and already I was hungry for dinner.
I like topping individual servings of these potatoes with extra Parmesan cheese. So good.
Oven-roasted potatoes are one of the few foods that my picky siblings will actually eat. But they did have a little issue with the fact that I sneaked asparagus into their beloved roast potatoes. They are really strange that’s all I’m ‘sayin—Who doesn’t love asparagus??
These potatoes are a perfectly elegant side dish to serve for a special occasion, but it’s still homey and comforting, and EASY enough for a no-brainer dinner. Oh, and definitely serve with either roast chicken or beef—either will go fabulously with these potatoes.
Leftovers (if you have any) heat up fabulously for a light, healthy lunch the next day.
Comfort food in a pan. It doesn’t get any better than this.
Lemon Garlic Roasted Asparagus and Potatoes
Ingredients
- 1 lb fresh asparagus ends trimmed and spears sliced in half
- 10 medium russet potatoes quartered
- 4 garlic cloves minced
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 2 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat oven to 400F. Lightly grease a baking sheet.
- In a large bowl, toss all ingredients until combined. Spread mixture in a single layer on prepared baking sheet. Bake at 400F 25-30 minutes, or until asparagus and potatoes are tender. Cool 5 minutes before serving.
Notes
Check out my other quick dinner recipes!
Beef ‘n’ Bean Pumpkin Enchiladas
Pan-Fried Garlic Asparagus With Lemon Vinaigrette
Maple-Rosemary Roasted Sweet Potatoes
Allie | Baking a Moment says
I can’t imagine a more perfect Springtime side dish. Honestly, garlic, lemon, and olive oil just belong together! And asparagus is so perfect at this time of year. Your photos are just gorgeous, Sarah! Pinning 😀
Sarah says
It’s unreal how amazing those ingredients go together — and like you said, So perfect for spring! Thanks so much for the sweet compliments, Allie and for the pin! 🙂
Kathy @ Olives & Garlic says
I grew up eating potatoes. Both hubby and I love roasted potatoes, we also love asparagus. He is going to really enjoy this dish. Making this alongside roasted chicken on Sunday. Thanks for the inspiration.
Sarah says
You will have to let me know how you like these potatoes, Kathy! I love the idea of serving them for Sunday dinner — Perfect!
Natalie @ Tastes Lovely says
Can’t beat good roasted potatoes! I love that you can just throw them in the oven and let it do all the work. Love your idea of adding in asparagus! So smart!
Sarah says
Thank you, Natalie! Those are definitely my favorite kind of dinners — so easy and non-stress. 😉
Gloria // Simply Gloria says
Sarah, I love potato dishes. I grew up in Idaho… so we pretty much lived off potatoes! Love the whole way you photographed this dish. Very classy looking! (I totally agree with you of how hard and stressful it is to hurry and photograph something while you have hungry family members waiting to eat. LOL)
Sarah says
Thanks so much for the photography compliments, Gloria! And yes, photo-shoots around dinner time are just so stressful aren’t they? LOL
Melody Scott says
Isn’t the asparagus just slammed? I can see 25-30 minutes for potatoes, but the asparagus will just be way overcooked, no?
Sarah says
If you’re worried about the asparagus overcooking, you can add it to the baking sheet halfway through baking the potatoes!
Amanda says
Potatoes and asparagus do not cook in the same amount of time. I cut mine into small pieces and they still needed more time!
Definitely put the potatoes in first and don’t put the asparagus in until about halfway