Roasted potatoes and asparagus are easy to prepare on a single sheet pan and pair well with just about any main dish. Lightly seasoned baby potatoes and asparagus spears are roasted to perfection in the oven and ready in about 40 minutes.
Recipe summary
Flavor: Mild, savory, easy to pair with your favorite main course.
Easy and made on a single pan. Asparagus and red baby potatoes are roasted on a single sheet pan in the oven. It's a simple side dish to add to your next meal!
Serves: 4 people
Serve with: Pan-Seared Salmon, Crispy Baked Chicken Thighs, or Pan-Seared Ribeye
Similar to: Herb Roasted Potatoes and Roasted Potatoes and Carrots
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Ingredients and substitutions
- Asparagus - This recipe is easy to customize with your favorite veggies. Any tender, quick cooking vegetables can be substituted for asparagus here, like green beans, zucchini, or summer squash. If you'd like to substitute with heartier vegetables, like brussels sprouts or broccoli, they'll need a few extra minutes of cooking time.
- Potatoes - I used baby red potatoes, but any potatoes you have on hand, like fingerling potatoes or yukon gold potatoes, will work as a substitute. Make sure your potatoes are cubed into small, bite size pieces, about 1 inch in length, to ensure they roast quickly.
- Olive oil - Can be substituted with any neutral cooking oil you have on hand.
- Seasoning - Salt, pepper, garlic powder, paprika, and oregano add flavor to your potatoes and asparagus.
How to make roasted potatoes and asparagus
- Mix seasoning blend in a small bowl.
- Add potatoes to a mixing bowl and drizzle with olive oil and seasoning blend. Toss to coat.
- Pour potatoes out and spread across half of a sheet pan. Roast for 20 minutes.
- Remove sheet pan from oven and add seasoned asparagus to the pan. Roast for an additional 15 minutes, or until vegetables are cooked to your liking.
Tips and tricks
Slice potatoes into small pieces - Slice your potatoes into small, bite size pieces to ensure they roast in the time listed in the recipe card. Depending on the size of the potato, you may need to halve or quarter your baby potatoes. Larger potatoes should be sliced into 1-inch cubes.
Add asparagus later - Asparagus is added partway through baking to ensure it doesn't get mushy while the potatoes cook.
Very thin asparagus? - Thin asparagus may need 10 minutes or less in the oven. Thick asparagus takes closer to 15 minutes to cook through (the asparagus shown here was fairly thick). Use your discretion and feel free to adjust the baking times based on what your asparagus looks like.
Serve immediately - Roasted vegetables are best served hot from the oven for best texture.
Frequently asked questions
Small, 1-inch potato cubes take about 35 minutes to roast in the oven. Larger potato pieces will take significantly longer. Keep this in mind when slicing your potatoes.
Thin asparagus can roast in as few as 8-10 minutes, while thicker asparagus (like shown in the photos) will take about 15 minutes to cook through. Take a look at what you have on hand and adjust the cooking times as needed.
Leftover roasted vegetables will keep for up to 3 days in a tightly sealed container in the refrigerator, but will lose some texture by reheating.
No, I don't recommend freezing leftover vegetables because they'll lose a significant amount of structure upon thawing and have a mushy, unappealing texture.
This recipe is made on a 13x18 half sheet pan.
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📖 Recipe
Roasted Potatoes and Asparagus
Ingredients
- 1.5 pounds baby red potatoes
- 1 pound asparagus
- 3 tablespoons olive oil
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat oven to 400℉.
- In a small dish, combine oregano, paprika, garlic powder, salt, and pepper. Set aside.
- Slice baby potatoes into halves or quarters depending on size (diced potatoes should be about 1 inch in size for quick roasting) and place into a large bowl. Top with 2 tablespoons of olive oil and about ⅔ of your seasoning blend. Toss until evenly coated.
- Pour potatoes onto one side of a half baking sheet and spread into a single layer. Bake for 20 minutes.
- Meanwhile, prepare your asparagus. Gently bend the woody end of each asparagus spear until it breaks naturally (or, bend one spear, take note of where it breaks naturally, and slice the remainder with a knife in the same spot). Discard the woody ends. Toss asparagus with remaining olive oil and seasoning and set aside.
- Carefully remove par-baked potatoes from the oven and add asparagus to the empty side of the sheet pan, spreading into a single layer. Bake for 15 minutes, or until vegetables are fork tender and cooked to your liking (if asparagus is very thin, bake potatoes for 25 minutes, then add asparagus and bake for 10 minutes).
- Remove from oven and serve hot.
Equipment Recommendations
Notes
- Storage: Leftover roasted vegetables will keep for up to 3 days in a tightly sealed container in the refrigerator, but will lose some texture by reheating.
- Potato size for quick roasting: Potatoes should be sliced into small, 1 inch cubes to roast in the listed time. If your potatoes are larger, they'll need additional roasting time before adding asparagus to the sheet pan.
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