Description
Garlic Herb Roasted Potatoes and Asparagus is the one-pan side dish that earns a permanent spot in any weeknight lineup. Golden, tender Yukon gold potatoes and crisp-tender asparagus roast together with garlic, oregano, and a bright lemon finish. All on a single baking sheet with barely 10 minutes of prep.
Ingredients
- 1½ lbs Yukon gold potatoes, cut into 1-inch pieces
- 1 lb fresh asparagus, woody ends trimmed, cut into 2-inch pieces
- 3 tbsp olive oil, divided
- 4 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 tbsp fresh lemon juice (added after roasting)
- Optional garnish: 2 tbsp fresh parsley, chopped, and lemon zest
Instructions
1. Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper or foil. Cut the potatoes into uniform 1-inch pieces so every cube roasts at the same rate.
2. Place the potato pieces on the baking sheet. Drizzle with 2 tbsp olive oil and add garlic, oregano, garlic powder, onion powder, salt, and pepper. Toss until every piece is evenly coated, then spread into a single layer.
3. Roast the potatoes for 15 minutes until the edges start to turn golden. While the potatoes roast, toss the asparagus pieces with the remaining 1 tbsp olive oil and a pinch of salt in a bowl.
4. Remove the pan from the oven. Flip the potatoes and add the asparagus in the spaces around them. Return to the oven for 10 more minutes until the potatoes are golden and crispy and the asparagus is tender with lightly caramelized tips.
5. Remove from the oven and immediately squeeze fresh lemon juice over everything. Transfer to a serving dish, top with fresh parsley and lemon zest, and serve.
Notes
Cut potatoes into uniform 1-inch pieces — uneven sizes roast at different rates and leave some pieces undercooked while others overcook.
Roast the potatoes alone for the first 15 minutes — asparagus cooks much faster and turns mushy if both vegetables go in at the same time.
Add lemon juice after roasting only — juice on a hot pan before roasting creates steam and prevents caramelization.
Pat potatoes dry before seasoning and ensure they spread in a single layer for the crispiest result.
Swap oregano for Italian seasoning, rosemary, or smoked paprika for a different flavor direction.
All ingredients are naturally gluten-free — no modifications needed.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat at 400°F for 8–10 minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dishes
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: ¼ of recipe
- Calories: 255
- Sugar: 3g
- Sodium: 295mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg