Roast Red Potatoes and Asparagus - Ww 4 Pts
The easiest, most delicious roast red potatoes and asparagus. 4 Weight Watchers points, modified from a Real Simple recipe.
- Ready In:
- 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
- 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.
- 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.
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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.
This was delicious. My husband and I both loved it. The flavour was great, and the texture was great. I'm not normally a big fan of garlic, but I used it anyway because I know it's good for us, and it turned out that it was mild enough to add a pleasant flavour without being overpowering. My only criticism is that the olive oil really clung to the asparagus, and made it far too greasy for my taste, but blotting it with paper towel fixed that, so it's not a big deal. I used regular salt instead of kosher salt, and I didn't measure it or the pepper, I just sprinkled a bit on. I'm sure I used far less salt and pepper than the recipe called for, and it turned out very well anyway. I served it with boneless skinless chicken breasts, and it was a very enjoyable dinner.