Fresh asparagus and soft red potatoes are roasted to perfection with fresh herbs and garlic.


Garlic Roasted Potatoes and Asparagus

  • Author: Wolff's


  • 1 ½ lbs. Yukon gold potatoes
  • 1 lb asparagus
  • 2 tbsp. extra virgin olive oil
  • 8 cloves garlic
  • 3 tsp. fresh rosemary
  • 3 tsp. fresh thyme
  • 2 tsp. sea/kosher salt
  • Ground black pepper


  1. Preheat oven to 425
  2. Chop rosemary and thyme finely; mince garlic; cut potatoes into chunks (about ¾ in); trim asparagus & cut into 1 inch pieces
  3. On a large baking sheet, toss the potatoes with 1 tbsp. olive oil, garlic, rosemary, thyme, and 1 tsp. salt.
  4. Cover with aluminum foil & bake 20 minutes
  5. Toss the asparagus in the remaining olive oil & salt. Mix in with the potatoes. Re-cover and continue cooking 15 minutes, or until potatoes are tender
  6. Increase oven temperature to 450 degrees, remove foil, and continue cooking 5 to 10 minutes, until potatoes are lightly browned. Season with pepper to taste.

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