Garlic Roasted Potatoes and Asparagus
lbs. Yukon gold potatoes
. extra virgin olive oil
. fresh rosemary
. fresh thyme
. sea/kosher salt
Ground black pepper
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Preheat oven to 425
Chop rosemary and thyme finely; mince garlic; cut potatoes into chunks (about ¾ in); trim asparagus & cut into 1 inch pieces
On a large baking sheet, toss the potatoes with 1 tbsp. olive oil, garlic, rosemary, thyme, and 1 tsp. salt.
Cover with aluminum foil & bake 20 minutes
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
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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