Ingredients
- 5 cups (1 1/2 pounds) baby yellow potatoes halved
- 2 1/2 tablespoons olive oil divided
- 2 teaspoons dried rosemary
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground thyme
- 1/2 teaspoon smoked paprika
- 3 teaspoons fresh garlic minced, divided
- 2 bundles asparagus
- 1 tablespoon fresh parsley finely chopped
Instructions
- Preheat your oven to 425℉.
- In a large bowl, toss the potatoes with 1 tablespoon olive oil until well coated. Add the rosemary, salt, thyme, paprika, and 1 1/2 teaspoons of garlic. Toss to coat.
- Place potatoes on a large baking sheet,cut-side down, and cover with tinfoil. Bake for 15 minutes.
- While the potatoes cook, prepare the asparagus by holding each spear near the base and bending it until it snaps. It’ll break where the tough, woody part ends. Toss the asparagus with 2 teaspoons of olive oil and the rest of the garlic.
- Once 15 minutes are up, distribute the asparagus over the pan. Drizzle the potatoes with the remaining oil and toss with a spatula to coat.
- Cover the pan and bake for another 10 minutes. Then, uncover the pan and bake for 10 to 15 minutes, or until the potatoes are soft and golden brown.
- Sprinkle with fresh parsley and enjoy!
