Garlic Roast Potatoes and Asparagus

    (374)
    1 hour

    This garlicky potato and asparagus dish is easy and delicious served either hot or cold. Rosemary and thyme add even more flavour. Try adding chopped red pepper!


    2 people made this

    Ingredients
    Serves: 6 

    • 700g red potatoes, cut into chunks
    • 2 tablespoons extra virgin olive oil
    • 8 cloves garlic, thinly sliced
    • 4 teaspoons dried rosemary
    • 4 teaspoons dried thyme
    • 1 teaspoons sea salt, or to taste
    • 1 bunch fresh asparagus, trimmed and cut into 2.5cm pieces
    • freshly ground black pepper to taste

    Directions
    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Preheat oven to 220 degrees C.
    2. In a large baking dish, toss the potatoes with 1/2 the olive oil, garlic, rosemary, thyme and 1/2 the salt. Cover with foil.
    3. 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 230 degrees C. Remove foil, and continue cooking 5 to 10 minutes, until potatoes are lightly browned. Season with pepper to serve.

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    Reviews and Ratings
    Global Ratings:
    (374)

    Reviews in English (275)

    by
    225

    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.  -  20 Aug 2006  (Review from Allrecipes USA and Canada)

    by
    206

    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!  -  30 Apr 2006  (Review from Allrecipes USA and Canada)

    by
    177

    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!  -  15 Feb 2008  (Review from Allrecipes USA and Canada)