Saturday, August 31, 2013
Roasted Fingerling Potatoes with Asparagus
We have become very big fans of Fingerling Potatoes and have added them to our rotation of fancy side dishes. This is a fairly modest variation on the above recipe, but we have added asparagus to the recipe to take advantage of this wonderful vegetable. We had very thin asparagus, so if you have thicker stems, you might bring them to the pan sooner or slice them in half lengthwise. This is a wonderful side dish and one we will make over and over.
Ingredients (Serves 4-6):
1 tbsp & 1 tsp Olive oil
1 tsp Rosemary, dried
1/2 tsp Kosher salt
1/2 tsp Black pepper
1 Onion (small), thinly sliced
1 1/2 lbs Fingerling potatoes, halved lengthwise
1 bunch Asparagus tips (around 3" in length)
Cooking spray or Olive oil spray
1. Preheat oven to 425°.
2. Combine olive oil, rosemary, kosher salt, black pepper, onions, and potatoes in a large bowl, tossing to coat.
3. Lightly coat a jelly-roll pan with cooking spray or olive oil spray. Arrange potato mixture on the pan.
4. Bake for 12-13 minutes. Then add asparagus and toss the potatoes in the pan. Spray asparagus with light olive oil spray and cook for 12-13 more minutes.
Enjoy as a great side dish!