Crispy Potatoes Asparagus

Can't get enough of this baked potato and asparagus combo. Super crunchy potatoes and soft asparagus make every bite awesome. I serve it all the time, whether it's a lazy Tuesday or I've got friends over. Goes with almost everything.

I started cooking this dish to get my kids excited about veggies. First they fell for the browned potatoes, and soon enough they were all about the asparagus too. It's a regular thing at our house—shows up at least a couple times each month now.

Tasty Ingredients

• Kosher salt: Brings out every bit of flavor and helps make the potatoes extra crunchy, thanks to its coarse texture.
• Avocado oil: Handles high heat without burning so your veggies roast up great. If you swap for olive oil, just know it might smoke a bit.
• Paprika: Gives color and a kick of smoky taste. Go for Spanish paprika if you want to go deeper.
• Black pepper: Adds just enough heat and a punch of flavor. Fresh ground is best if you’ve got it.
• Garlic powder: Brings awesome aroma flavor and won’t burn in the oven. You could throw in minced garlic instead, just wait until later so it doesn’t scorch.
• Italian seasoning: It’s a handy herb mix, but rosemary or thyme work great if that’s your thing.
• Fresh asparagus: Not only looks great with vibrant green, it adds nutrition too. Grab stalks that look snappy and have tips still closed tight.
• Baby potatoes: Crispy outside, creamy inside—perfect size means everything cooks just right. Try to find ones all about the same size.

Simple How-To

Serve It Up:

Squeeze over some fresh lemon juice and throw on extra salt or pepper if you want. The hit of citrus brightens everything up and goes perfectly with the roasted veggies.

Mix It Together and Finish:

Push the mostly cooked potatoes to one half of the tray and put the asparagus onto the open space. Pop it back in the oven for 10 more minutes. Asparagus should be bright green but soft, potatoes totally crisp.

Asparagus Prep:

While the potatoes are roasting, cut off the tough asparagus ends and toss the stalks with your leftover oil, salt, and pepper in another bowl. Only need to cook the asparagus at the end because it cooks fast.

Start with Roasting:

Spread your coated potatoes evenly across a baking sheet lined with parchment. Give them lots of room. Roast at 400°F for 35 minutes—don’t touch 'em! That’s how you get those crunchy edges.

Get Those Potatoes Ready:

Rinse potatoes well and slice them into 1-inch chunks so they all cook the same. Move them to a bowl so they're ready for seasoning. Keep sizes uniform for the best crispiness.

Season Those Spuds:

Mix your avocado oil and all seasonings in a small dish, then pour over the potatoes. Toss them so every piece gets coated. This makes sure the flavors soak right in as they cook.

Pin it

Paprika is really my not-so-secret trick here. You might think it’s just a basic spice, but even a little bit totally transforms roasted veggies. My grandma always had lots of kinds in her cupboard and she showed me great paprika can turn plain food into something special.

Best Potato Picks

When you’re choosing baby potatoes, grab ones that feel hard and don’t have any weird sprouts or green patches. Waxy ones like Yukon Gold or red fingerlings won’t fall apart while baking—way better than russets for this. Just keep all the pieces about the same size. If you can’t find small potatoes, cut bigger ones up so they match. Consistent size is the biggest thing to get them all cooked just right.

Asparagus Timing & Tips

You can buy asparagus all year but it’s at its best from Feb to June—tenderest and tastiest. Pick bunches that are a nice bright green or have a purple hint, and check that the tips stay closed tight. Thinner stalks roast quicker, thicker ones have more bite. Stand them in a little water in the fridge or wrap up the ends with a wet paper towel to keep them fresh. That will help them last a few more days so when you toss them in the oven, they’ll taste awesome.

Making It Dinner

You can serve this with baked salmon, grilled steak, or roast chicken—makes the perfect meal with barely any fuss. Want to keep it meatless? Add a jammy egg or spoon over some cooked quinoa and you’re set. The flavors go with almost anything without trying to overshadow it. I like to bake two pans at once so there’s enough left for breakfast bowls or toss into a frittata later. Super useful and extra tasty all week.

Pin it

Frequently Asked Questions

→ How do I ensure crispy potatoes?

Chop your potatoes into chunks about 1 inch big, toss them really well with oil and seasonings, and make sure you spread them out on the pan so they aren't stacked up. That way, they get brown and crunchy.

→ Can I use frozen asparagus?

If you want the best crunch, stick to fresh asparagus. The frozen kind turns mushy in the oven and doesn't get that nice texture.

→ What oil should I use for roasting?

Avocado oil works great since it can go really hot and doesn't taste strong. But you can swap in olive oil if that's what you've got.

→ How do I store and reheat leftovers?

Pop any extras in a sealed container and toss them in the fridge for up to three days. When you want to eat them again, reheat in a 350°F oven for 8-10 minutes or use the microwave if you're in a hurry.

→ Can I add other vegetables to this dish?

Sure thing! Try adding in carrots or Brussels sprouts, just make sure to keep an eye on the cooking time so everything roasts evenly.