Best 4 Rosemary Roasted Potatoes And Asparagus Recipes
Indulge in a symphony of flavors with our delectable Rosemary Roasted Potatoes and Asparagus recipe. This culinary masterpiece combines the earthy aroma of rosemary with the tender-crisp texture of roasted potatoes and asparagus, creating a vibrant and satisfying dish. Experience the perfect balance of flavors as the potatoes caramelize to golden perfection, while the asparagus retains its verdant hue and delicate crunch. Savor this delightful side dish alongside your favorite protein or elevate it to a hearty main course by adding sautéed mushrooms, grilled chicken, or crumbled feta cheese. Alternatively, explore our collection of equally enticing recipes, including the classic Garlic Butter Roasted Potatoes, the vibrant Roasted Red Potatoes with Lemon and Herbs, and the tantalizing Hasselback Potatoes with Garlic and Parmesan. Embark on a culinary adventure and discover the perfect potato dish to complement your next meal.
Let's cook with our recipes!
ROSEMARY ROASTED POTATOES
For a go-to side dish, try Ina Garten's Rosemary Roasted Potatoes recipe from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories side-dish
Time 1h8m
Yield 3 to 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
- Remove the potatoes from the oven, season to taste, and serve.
OVEN ROASTED RED POTATOES AND ASPARAGUS
This garlicky red potato and asparagus dish is easy and delicious served either hot or cold. Rosemary and thyme give it a sophisticated flavor. Try adding a little chopped red pepper, too...yum!
Provided by THREDDIES
Categories Side Dish Vegetables Asparagus Baked
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a large baking dish, toss the red potatoes with 1/2 the olive oil, garlic, rosemary, thyme, and 1/2 the kosher salt. Cover with aluminum foil.
- 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 450 degrees F (230 degrees C). Remove foil, and continue cooking 5 to 10 minutes, until potatoes are lightly browned. Season with pepper to serve.
Nutrition Facts : Calories 149.1 calories, Carbohydrate 23.5 g, Fat 4.9 g, Fiber 4 g, Protein 4.2 g, SaturatedFat 0.8 g, Sodium 650.5 mg, Sugar 2.8 g
ROSEMARY ROASTED POTATOES
Provided by Ina Garten
Time 45m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F.
- Slice the bottom off each potato and cut crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom. (You can place the potato on a large spoon so the edges of the spoon prevent you from slicing completely through the potato.)
- Place the potatoes in a large bowl, add the olive oil, salt and pepper and 1 tablespoon of the rosemary and toss well, working the salt mixture in between the slices. Arrange the potatoes on a sheet pan cut side up.
- Bake the potatoes for 30 minutes, until they are tender and golden and crisp on top
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- Sprinkle with remaining rosemary and serve.
ROSEMARY ROAST CHICKEN THIGHS, NEW POTATOES, ASPARAGUS & GARLIC
An all-in-one lighter roast with Jersey Royals and a whole bulb of garlic - the potatoes catch the lemony cooking juices
Provided by Barney Desmazery
Categories Dinner, Main course
Time 55m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the potatoes, asparagus, garlic cloves, oil and lots of seasoning in a large roasting dish (about 30 x 20cm). Squeeze over all the juice from the lemon halves, then cut them into chunks and add them to the dish. Toss everything together, cover the dish with foil, and roast for about 15 mins.
- Remove the foil and mix through the rosemary. Season the chicken thighs and arrange evenly in the dish.
- Roast for another 25-30 mins until the potatoes are tender, and the chicken is crisp and cooked through. Serve the dish in the middle of the table for everyone to share.
Nutrition Facts : Calories 509 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 39 grams protein, Sodium 0.3 milligram of sodium
Tips:
- Choose the right potatoes: Baby potatoes or small, firm potatoes like Yukon Gold or Red Bliss work best for roasting as they hold their shape better.
- Cut the potatoes evenly: This will ensure that they cook evenly.
- Toss the potatoes in oil and seasonings before roasting: This will help them to brown and crisp up.
- Roast the potatoes at a high temperature: This will help them to get crispy on the outside and fluffy on the inside.
- Stir the potatoes halfway through roasting: This will help them to cook evenly.
- Add the asparagus in the last 5-10 minutes of roasting: This will prevent it from overcooking.
- Serve the potatoes and asparagus immediately: They are best enjoyed hot out of the oven.
Conclusion:
This recipe for rosemary roasted potatoes and asparagus is a delicious and easy side dish that can be served with a variety of main courses. The potatoes are crispy on the outside and fluffy on the inside, while the asparagus is tender and flavorful. The rosemary adds a nice touch of herbiness to the dish. This is a great recipe for a weeknight meal or a special occasion dinner.
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