Recipe by Sophaholic
The easiest, most delicious roast red potatoes and asparagus. 4 Weight Watchers points, modified from a Real Simple recipe.
Top Review by HeatherN
Loved it!! I used 1.5 pounds of yellow fingerling potatoes. Since I used more potatoes than called for, I upped the garlic from 1 clove to 5. A little garlic never hurt anyone, did it Dracula?? I also used Trocomare spicy salt instead of kosher. I halved the potatoes and put them in a big ziplock with the crushed garlic, then poured in the oil, salt and pepper. I kneaded the asparagus in the same bag and let that be enough oil/salt/garlic for it.
- 1 lb new potato (cut in half or quarters)
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1⁄4 teaspoon black pepper
- 1 garlic clove, chopped
- 1 lb asparagus, trimmed
Directions See How It's Made
- Heat oven to 400°F
- Place the potatoes in a roasting pan. Drizzle with the oil. Season with 3/4 tsp salt and pepper, garlic and toss.
- Roast for 30 minutes, shaking the pan once.
- Add the asparagus to the pan with the potatoes, season with the remaining salt, and toss. Roast until the asparagus is tender, 12-15 minutes.
- Recipe modifications:.
- I mixed the oil, s&p, garlic (used two tsp Christopher Ranch chopped garlic, but not everyone loves garlic like me), potatoes and (and then asparagus, separately) in a bowl and put them in the pan. I prepare my asparagus by holding each stem at both ends, and bending it until it snaps. It snaps off at just the right length. I believe it took about 5-10 minutes longer to roast the asparagus than the recipe called for, so keep an eye on yours. After I added the asparagus, I scraped out the seasoning mix and drizzled it onto the potatoes and asparagus before returning the pan to the oven.