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- Julie's Oven Roasted Red Potatoes & Asparagus
-
- 1 1/2 pounds Red Potatoes, cut into chunks
- 2 Tablespoons Extra Virgin Olive Oil
- 8 Cloves garlic, thinly sliced
- 4 Teaspoons Dried Rosemary
- 4 Teaspoons Dried Thyme
- 2 Teaspoons Salt
- 1 bunch Asparagus
- Pinch Black Pepper to Taste
- Directions
- Preheat oven to 425 degrees F. Cut up the fresh asparagus, trimmed and cut into 1-inch pieces. In a large baking dish, toss the red potatoes with 1/2 the olive oil, garlic, rosemary, thyme, and 1/2 the kosher salk. Cover with aluminum foil. Bake 20 minutes in the preheated oven. Mix in the asparagus, remaining olive oil (add more olive oil if needed), and remaining salt. Cover, and continue cooking 15 minutes, or until the potatoes are tender. Increase oven temperature to 450 degrees F. Remove foil, and continue cooking 5 to 10 minutes, until potatoes are lightly browned. Season with pepper to serve. A blend of various colored, small potatoes makes the dish very colorful.
- Provided by:
- Julie Murphree, former cotton, wheat and alfalfa farmer and current Arizona Farm Bureau Marketing, PR and Ag Education Director
Where You Can Buy Ingredients:
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