A simple sheet-pan side dish — golden, crispy potatoes and tender asparagus finished with parmesan and lemon zest.
4
servings
Ingredients
- 1.5 pounds baby Yukon gold potatoes, halved
- 1 pounds asparagus, trimmed and cut into 2-inch pieces
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 1 teaspoons paprika
- 1 teaspoons dried Italian herbs
- 0.3 cups grated parmesan cheese
- 1 lemon, zested
Steps
1
Preheat oven: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.2
Season the potatoes: In a large bowl, toss 1.5 pounds baby Yukon gold potatoes, halved with 2 tbsp of the 3 tablespoons olive oil, half the 3 garlic cloves, minced, 1 teaspoons salt, 0.5 teaspoons black pepper, 1 teaspoons paprika, and 1 teaspoons dried Italian herbs until evenly coated.3
Roast potatoes first: Spread the potatoes in a single layer on the baking sheet and roast for 20 minutes 20:00
— potatoes need a head start to get crispy before the asparagus goes in.4
Toss the asparagus: While the potatoes roast, toss 1 pounds asparagus, trimmed and cut into 2-inch pieces with the remaining 3 tablespoons olive oil, remaining 3 garlic cloves, minced, and a pinch of salt and pepper.5
Add asparagus & finish roasting: Push the potatoes to one side, add the seasoned 1 pounds asparagus, trimmed and cut into 2-inch pieces to the sheet, and roast everything together for 15 minutes 15:00
until the potatoes are crispy and the asparagus is tender.6
Finish and serve: Sprinkle with 0.3 cups grated parmesan cheese and the zest of 1 lemon, zested, and serve immediately while hot and crispy.
Notes
Don’t overcrowd the pan — roasting potatoes in a single layer is key for crispiness. For dairy-free, swap parmesan for nutritional yeast.