Lemon roasted potatoes and asparagus

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Lemon Roasted Potatoes and Asparagus Recipe

Description

This vibrant and flavorful side dish combines crispy roasted potatoes with tender asparagus, all infused with the fresh tang of lemon and aromatic herbs. It’s perfect for pairing with grilled meats, fish, or as a standalone vegetarian dish. The recipe is simple to prepare and offers a great balance of healthy carbohydrates, fiber, and essential vitamins.

Ingredients (Serves 4)

For the Potatoes:

1 ½ lbs (about 4 cups) baby potatoes (Yukon gold or red), halved

2 tbsp olive oil

1 tsp garlic powder

1 tsp onion powder

1 tsp dried oregano

½ tsp dried thyme

½ tsp smoked paprika (optional)

1 tsp salt (adjust to taste)

½ tsp black pepper

1 tbsp fresh lemon juice

1 tsp lemon zest

For the Asparagus:

1 lb asparagus, trimmed

1 tbsp olive oil

½ tsp salt

¼ tsp black pepper

½ tsp garlic powder

½ tsp lemon zest

1 tbsp lemon juice

Optional Garnishes:

2 tbsp grated Parmesan cheese (optional)

Fresh parsley or basil, chopped

Extra lemon wedges for serving

Instructions

Step 1: Preheat & Prep

Preheat the oven to 400°F (200°C).

Line a large baking sheet with parchment paper or lightly grease it with olive oil.

Step 2: Roast the Potatoes

In a large mixing bowl, toss the halved baby potatoes with olive oil, garlic powder, onion powder, oregano, thyme, smoked paprika, salt, black pepper, lemon juice, and lemon zest.

Spread the potatoes in a single layer on the prepared baking sheet, cut-side down for the best crispiness.

Roast for 25 minutes, flipping halfway through.

Step 3: Add the Asparagus

While the potatoes are roasting, toss the asparagus with olive oil, salt, black pepper, garlic powder, lemon zest, and lemon juice in a bowl.

After 25 minutes, push the potatoes to one side of the baking sheet and arrange the asparagus in a single layer on the other side.

Roast for another 10–12 minutes, or until the asparagus is tender but still slightly crisp.

Step 4: Garnish & Serve

Remove from the oven and sprinkle with fresh parsley, extra lemon zest, and Parmesan cheese (if using).

Serve immediately with lemon wedges for extra brightness.

  1. Total Time Breakdown
  2. Prep Time: 10 minutes
  3. Cook Time: 35 minutes
  4. Total Time: 45 minutes
  5. Nutritional Information (Per Serving)
  6. Nutrient Amount
    Calories ~190 kcal
    Carbohydrates 30g
    Protein 4g
    Fat 7g
    Fiber 5g
    Sugar 3g
    Sodium 450mg
    Vitamin C 30% DV
    Iron 10% DV
  7. (Values may vary depending on specific ingredients used.)
  8. FAQs
  9. 1. Can I use regular potatoes instead of baby potatoes?
  10. Yes! Simply cut russet or Yukon gold potatoes into 1-inch cubes for even cooking.
  11. 2. How do I make this dish extra crispy?
  12. For crispier potatoes, soak them in cold water for 20 minutes before roasting to remove excess starch. Make sure they are completely dry before seasoning.
  13. 3. What proteins pair well with this dish?
  14. This side dish goes great with grilled chicken, salmon, steak, tofu, or shrimp.
  15. 4. Can I make this ahead of time?
  16. Yes! Roast the potatoes and asparagus and store them in an airtight container in the fridge for up to 3 days. Reheat in a 375°F oven for 10 minutes.
  17. 5. Can I use frozen asparagus?
  18. Yes, but it won’t be as crisp. Roast directly from frozen at 425°F for 12–15 minutes.

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