This garlicky red potato and asparagus dish is easy and delicious served either hot or cold. Rosemary and thyme give it a sophisticated flavor. Try adding a little chopped red pepper, too...yum!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C).

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  • In a large baking dish, toss the red potatoes with 1/2 the olive oil, garlic, rosemary, thyme, and 1/2 the kosher salt. Cover with aluminum foil.

  • Bake 20 minutes in the preheated oven. Mix in the asparagus, remaining olive oil, and remaining salt. Cover, and continue cooking 15 minutes, or until the potatoes are tender. Increase oven temperature to 450 degrees F (230 degrees C). Remove foil, and continue cooking 5 to 10 minutes, until potatoes are lightly browned. Season with pepper to serve.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

149 calories; 4.9 g total fat; 0 mg cholesterol; 651 mg sodium. 23.5 g carbohydrates; 4.2 g protein; Full Nutrition

Reviews (283)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/30/2006
I always follow the recipe exactly the 1st time. Until now... I didn't have any thyme so I omitted that. I poured 2 tbs. oil in the glass dish, added potatoes, garlic and red bell pepper and cooked covered for 30 mins. Then I added the asparagus and cooked covered for 5 mins. & uncovered for 5 more. Delicious! Read More
(228)

Most helpful critical review

Rating: 1 stars
09/12/2006
I was skeptical at the huge amount of rosemary and thyme, but I always follow recipes to the T when I first try them. After eating what we could of this, my girlfriend and I felt like we had eaten a bowl of rosemary and parsley. It was barely palatable. I almost wonder if it's a misprint - perhaps 1/4-tsp. of each (instead of FOUR) would be better. Read More
(239)
381 Ratings
  • 5 star values: 196
  • 4 star values: 128
  • 3 star values: 40
  • 2 star values: 7
  • 1 star values: 10
Rating: 5 stars
04/30/2006
I always follow the recipe exactly the 1st time. Until now... I didn't have any thyme so I omitted that. I poured 2 tbs. oil in the glass dish, added potatoes, garlic and red bell pepper and cooked covered for 30 mins. Then I added the asparagus and cooked covered for 5 mins. & uncovered for 5 more. Delicious! Read More
(228)
Rating: 1 stars
09/12/2006
I was skeptical at the huge amount of rosemary and thyme, but I always follow recipes to the T when I first try them. After eating what we could of this, my girlfriend and I felt like we had eaten a bowl of rosemary and parsley. It was barely palatable. I almost wonder if it's a misprint - perhaps 1/4-tsp. of each (instead of FOUR) would be better. Read More
(239)
Rating: 5 stars
04/30/2006
I always follow the recipe exactly the 1st time. Until now... I didn't have any thyme so I omitted that. I poured 2 tbs. oil in the glass dish, added potatoes, garlic and red bell pepper and cooked covered for 30 mins. Then I added the asparagus and cooked covered for 5 mins. & uncovered for 5 more. Delicious! Read More
(228)
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Rating: 4 stars
02/16/2008
Wonderful! I followed other suggestions and cooked potatoes at 425 for 30 min covered, then 5 covered with asparagus and 5 more uncovered. The asparagus turned out perfectly. I also added raw onions to the potatoes, and everything turned out great! This will definitely be my go-to roasted potato recipe. Thanks! Read More
(195)
Rating: 2 stars
09/22/2005
Please make sure you like the taste of rosemary before trying this recipe as written. I like the herb in small amounts but I found the rosemary overwhelming in this dish and ended up throwing most of it away. I'm still giving it 2 stars for the basic concept. I'm sure I would have liked this much better with different seasonings. Read More
(50)
Rating: 5 stars
04/14/2004
So simple and so delicious. I did have to extend the cooking time... the potatoes just wouldn't cook through. I ended up overcooking the asparagus a tad. Next time I will chop the potatoes into smaller pieces. Read More
(50)
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Rating: 4 stars
09/22/2006
these are very tasty! make sure to not add the asparagus until the last 5-10 mins otherwise it will definitely be overdone. i also sometimes add peppers onions or whatever veggies you like! Read More
(48)
Rating: 4 stars
04/17/2007
This was a very easy and flavorful recipe. The only thing I changed was cutting the herbs in half and using 1/4 tsp of salt total. It would have been way too herby and salty as written. Great compliment to chicken and green salad. Read More
(47)
Rating: 4 stars
05/23/2005
Great combination. Potatoes were good but the asparagus was over cooked. 10 - 15 minutes total cooking time for the asparagus is probably long enough. Also would leave the asparagus spears whole next time. Read More
(38)
Rating: 5 stars
05/09/2011
I followed the suggestions from other reviewers. I added 1 red bell pepper (chopped) to the recipe. I tossed the potatoes, pepper, EVOO, herbs, salt and pepper together in a baking dish - cooked for 30 minutes covered; then added the asparagus - cooked covered for 5 min then uncovered for 5 minutes. Turned out beautifully! Great taste and received lots of compliments from my dinner guests. Easy recipe and will definitely be making it again and again! Read More
(37)