Roasted Fingerling Potatoes With Asparagus
June 12, 2008
This is a perfect side dish with anything grilled!! I love roasted asparagus and who doesn’t love roasted potatoes, then when you put the two together absolutely marvelous darling!! The key is to bake it at a low heat on a non stick baking pan, turning it every 8 minutes or so to prevent the potatoes from sticking and to get it nicely and evenly browned. I cannot remember my source for this recipe, I thought it was from Gourmet magazine or Sunset magazine but when I checked each website and of course my monthly magazines I was unable to find it. FYI – you can always add fresh garlic and use another veggie as well. Please Enjoy!!
For more recipes using fingerling potatoes click here.
- 1 bunch asparagus tough ends trimmed and cut into 2 inch pieces
- ½ lb. fingerling potatoes scrubbed clean and cut into 2 inch pieces
- Extra virgin olive oil (enough to coat veggies and potatoes)
- Fresh ground pepper and salt
- Fresh grated parmesan
Preheat oven to 325 degrees. Wash and prepare asparagus. Wash and prepare fingerling potatoes. In a large bowl mix asparagus, potatoes, olive oil, fresh ground pepper and salt. Let marinate in refrigerator for 30 minutes. Pour onto a nonstick baking pan and bake turning with a spatula every 8 to 10 minutes or so until browned and crispy to your likeness. Immediately after you take it out of the oven sprinkle with fresh grated parmesan cheese. Let sit for a few a minutes until cheese melts and serve immediately. Enjoy!!
Serves: 4
Total Time: 45 minutes
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- Asparagus Salad with Crispy Bacon
- Shirley’s Mashed Potatoes With Mascarpone Cheese
- Fettuccine with Asparagus, Cherry Tomatoes, and Sweet Italian Sausage
