Crispy Potatoes and Asparagus

This oven-roasted potato and asparagus dish has become my go-to side for both weeknight dinners and special gatherings. The crispy exterior of the potatoes paired with tender asparagus creates a perfect balance that complements almost any main course.

I first started making this recipe when trying to get my children to eat more vegetables. The crispy potatoes drew them in and before long they were happily eating asparagus too. Now it appears on our table at least twice a month.

Ingredients

• Baby potatoes: Provide the perfect creamy interior while getting extra crispy outside. Look for ones that are similar in size for even cooking.
• Fresh asparagus: Offers a nutritional boost and beautiful contrast. Choose bundles with firm stalks and tight closed tips.
• Avocado oil: Has a high smoke point making it ideal for roasting at higher temperatures. Olive oil works too but may smoke slightly.
• Paprika: Adds subtle color and mild smoky flavor. Spanish varieties offer deeper flavor.
• Garlic powder: Infuses the vegetables with aromatic flavor without burning. Use fresh if preferred but add it later in cooking.
• Italian seasoning: Creates an aromatic herb blend. You can customize with rosemary or thyme if preferred.
• Kosher salt: Enhances all flavors and helps create crispy exteriors. The coarser texture is perfect for roasting.
• Black pepper: Adds subtle heat and complexity. Freshly ground provides the best flavor.

Step-by-Step Instructions

Prep the Potatoes:

Wash potatoes thoroughly then cut into consistent 1-inch pieces ensuring they will cook evenly. Place them in a medium bowl ready for seasoning. The uniform size is crucial for achieving that perfect balance of crispy exterior and tender interior.

Season the Potatoes:

Combine avocado oil with all the seasonings in a small bowl creating a flavorful coating. Pour this mixture over the potatoes and toss thoroughly until every piece is evenly coated. This seasoning blend permeates the potatoes during roasting creating layers of flavor.

Initial Roasting:

Spread the seasoned potatoes in a single layer on a parchment-lined baking sheet giving them plenty of space. Roast at 400°F for 35 minutes undisturbed allowing them to develop a beautiful golden crust. The high temperature creates the perfect environment for crispy edges.

Prep the Asparagus:

While potatoes roast trim the woody ends from asparagus spears and toss with remaining oil salt and pepper in a separate bowl. The asparagus requires much less cooking time which is why we add it later in the process.

Combine and Finish:

Move the partially roasted potatoes to one side of the baking sheet and arrange asparagus on the empty space. Return to oven for final 10 minutes until asparagus is tender but still vibrant green and potatoes are irresistibly crispy.

Serve Fresh:

Finish with a squeeze of fresh lemon juice and additional salt and pepper to taste. The acidity brightens the entire dish and balances the richness of the roasted vegetables.

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Paprika is my secret weapon in this recipe. While it might seem like a humble spice it adds a subtle depth that transforms ordinary roasted vegetables into something special. My grandmother always kept several varieties in her kitchen and taught me that good paprika can elevate the simplest dishes.

Perfect Potato Selection

When shopping for baby potatoes look for firm specimens without sprouts or green spots. Waxy varieties like red fingerling or Yukon Gold maintain their shape better than starchy russets. For this recipe consistency in size matters more than variety though I prefer the buttery flavor of Yukon Golds whenever available. If baby potatoes aren't available larger ones cut into 1-inch chunks work perfectly well just ensure the pieces are uniform for even cooking.

Asparagus Season and Selection

While asparagus is available year-round its peak season runs from February through June when stalks are most tender and flavorful. Look for bright green or violet-tinged spears with closed firm tips. Thickness is a matter of preference thinner spears cook faster while thicker ones offer more robust texture. Store asparagus standing upright in a glass with an inch of water in the refrigerator or wrap the cut ends in a damp paper towel until ready to use. This storage method can extend freshness by several days ensuring your roasted asparagus will have optimal flavor.

Making It a Complete Meal

This versatile side pairs beautifully with roasted chicken grilled steak or baked salmon creating a balanced plate with minimal effort. For a vegetarian meal serve alongside a protein-rich grain like quinoa or with a poached egg on top for a satisfying brunch option. The flavors are complementary without overwhelming making it an excellent canvas for various cuisine styles. I often prepare a double batch using two sheet pans to ensure leftovers for grain bowls or frittatas later in the week maximizing kitchen efficiency while maintaining excellent taste.

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Frequently Asked Questions

→ How do I ensure crispy potatoes?

Cut the potatoes into 1-inch pieces for even cooking and toss them thoroughly with oil and seasonings. Spread them in a single layer on the baking sheet to ensure crispiness and proper roasting.

→ Can I use frozen asparagus?

It's best to use fresh asparagus for this dish as frozen asparagus can become soggy during roasting, affecting the final texture.

→ What oil should I use for roasting?

Avocado oil is recommended for its high smoke point and neutral flavor, but olive oil is a great alternative if preferred.

→ How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 8-10 minutes or in the microwave until warmed through.

→ Can I add other vegetables to this dish?

Yes, you can add vegetables like carrots or Brussels sprouts. Adjust roasting times as needed to ensure all vegetables are cooked evenly.