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–+ servings
Delicious one-pan garlic potatoes and asparagus dish garnished with herbs

One-Pan Garlic Potatoes & Asparagus

A quick and simple one-pan dish featuring crispy Yukon gold potatoes and tender asparagus, all flavored with garlic and fresh lemon for a bright weeknight meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: American, Mediterranean
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 1.5 lbs Yukon gold potatoes, cut into 1-inch pieces Uniform pieces roast evenly.
  • 1 lb asparagus, trimmed Snap off woody ends.
Flavorings
  • 4 cloves garlic, minced Can also be pressed.
  • 1/4 cup olive oil
  • 1 teaspoon dried oregano Substitute with fresh thyme or rosemary if desired.
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons lemon juice Freshly squeezed for best flavor.
  • 2 tablespoons chopped fresh parsley For garnish.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C). Position a rack in the center.
  2. Put the cut potatoes in a large bowl. Add the minced garlic, olive oil, dried oregano, salt, and black pepper. Toss until all pieces are evenly coated.
  3. Add the trimmed asparagus to the bowl and toss gently to coat without breaking the spears.
Cooking
  1. Spread everything in a single layer on a large baking sheet. Avoid overcrowding so vegetables roast rather than steam.
  2. Roast for 20 to 25 minutes, flipping the pieces gently halfway through so potatoes brown on both sides.
  3. Check the potatoes with a fork; they should be tender and golden. The asparagus should be crisp-tender.
  4. Remove the pan from the oven and immediately drizzle with the lemon juice. Sprinkle with chopped parsley and serve right away.

Nutrition

Serving: 1Calories: 250kcalCarbohydrates: 35gProtein: 4gFat: 11gSaturated Fat: 1.5gSodium: 200mgFiber: 5gSugar: 2g

Notes

Best served fresh from the oven. Can be complemented with shaved Parmesan or herby yogurt sauce. Store leftovers in an airtight container for up to 4 days.

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