Crispy Oven Potatoes & Asparagus (Print Version)
# Ingredients:
→ Vegetables
01 -
1.5 lbs baby potatoes, cut into 1-inch pieces
02 -
1 bunch fresh asparagus, ends trimmed
→ Seasonings
03 -
1 tablespoon avocado oil
04 -
1 teaspoon avocado oil
05 -
1 teaspoon paprika
06 -
1 teaspoon garlic powder
07 -
1 teaspoon Italian seasoning
08 -
1 teaspoon kosher salt
09 -
1/2 teaspoon ground black pepper
# Instructions:
01 -
Preheat the oven to 400°F and line a baking sheet with parchment paper. Set aside.
02 -
Cut the baby potatoes into 1-inch pieces and place them into a medium bowl.
03 -
Trim the ends off the asparagus and place them into a separate medium bowl.
04 -
In a small bowl, combine 1 tablespoon avocado oil, garlic powder, Italian seasoning, paprika, kosher salt, and ground black pepper. Toss the potatoes in the seasoning mixture to coat evenly.
05 -
Spread the seasoned potatoes evenly on the prepared baking sheet and roast them in the preheated oven for 35 minutes, until golden and crisp.
06 -
While the potatoes are roasting, season the asparagus with the remaining 1 teaspoon avocado oil, kosher salt, and ground black pepper.
07 -
Once the potatoes are fully roasted, push them to the side of the baking sheet. Add the seasoned asparagus to the empty side of the baking sheet, spreading it out evenly, and return the baking sheet to the oven. Roast for another 10 minutes.
08 -
Remove the baking sheet from the oven. Sprinkle with fresh lemon juice and add extra salt and pepper to taste. Serve hot and enjoy.
# Notes:
01 -
Use fresh asparagus to ensure better texture and flavor.
02 -
Cut potatoes into uniform 1-inch pieces for even cooking.
03 -
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat at 350°F for 8-10 minutes or microwave as needed.