Crispy Potatoes Asparagus (Print Version)
# Ingredients:
→ Vegetables
01 -
1 bunch asparagus, trim off the woody ends
02 -
1.5 lbs small potatoes, chop into 1-inch chunks
→ Seasonings
03 -
1 tsp kosher salt
04 -
1/2 tsp black pepper, ground
05 -
1 tbsp avocado oil
06 -
1 tsp paprika
07 -
1 tsp Italian herb blend
08 -
1 tsp garlic powder
09 -
1 tsp avocado oil, set aside
# Instructions:
01 -
Set your oven to 400°F. Place parchment paper on a baking tray and leave it off to the side.
02 -
Slice the baby potatoes into small, 1-inch bits. Toss them all into a medium-sized bowl.
03 -
Snap off the rough asparagus ends and drop them into their own medium bowl.
04 -
Stir together 1 tbsp avocado oil, paprika, garlic powder, Italian spice mix, kosher salt, and black pepper in a small bowl. Pour this over the potatoes and toss it all together until well coated.
05 -
Spread the seasoned potato pieces across the parchment-lined tray. Roast them on the middle rack for 35 minutes or until they turn crispy and golden.
06 -
While waiting for the potatoes, drizzle 1 tsp avocado oil, some kosher salt, and ground black pepper over the asparagus. Mix it up gently so all the stalks get coated.
07 -
After the potatoes are cooked, shift them to one side of the tray. Lay asparagus out on the empty side. Put the tray back in and bake for 10 more minutes.
08 -
Take the tray out of the oven. Sprinkle with a splash of lemon juice, then season with more salt or pepper if you like. Serve while hot.
# Notes:
01 -
Asparagus tastes better and has a nicer texture if it’s fresh.
02 -
Cut the potatoes evenly into 1-inch chunks so they bake at the same rate.
03 -
Store leftovers in a sealed container in the fridge for up to 3 days. To reheat, warm them in the oven at 350°F for 8–10 minutes, or pop them in the microwave for a quick fix.