Cookwith

Name: Crispy Roasted Potatoes & Asparagus with Lemon Herb Vinaigrette
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb Yukon Gold potatoes, cut into 1-inch chunks; 1 bunch asparagus, trimmed and cut into 2-inch pieces; 2 tbsp olive oil; 1 tsp kosher salt; 1/2 tsp black pepper; 1 clove garlic, minced; 1/2 lemon, zested and juiced; 1 tsp fresh thyme leaves (or 1/2 tsp dried); 1/2 tsp fresh rosemary, finely chopped (or 1/4 tsp dried)

Crispy Roasted Potatoes & Asparagus with Lemon Herb Vinaigrette

SproutedSpinach5534

This dish brings together the best of California’s summer produce with a Mediterranean twist. Roasted potatoes achieve a crispy exterior and fluffy interior, while the asparagus stays vibrant and tender. A fresh lemon herb vinaigrette, inspired by balanced seasoning and acid-forward technique, brightens the dish and makes it sing. This is a simple, elevated side or light dinner perfect for sunny evenings—delicious warm or at room temperature, and even better as leftovers. Enjoy a burst of flavor and contrasting textures with every bite!

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, toss potato chunks with 1 tbsp olive oil, half the salt and pepper. Spread in a single layer on the prepared baking sheet.
Roast potatoes for 20 minutes. Meanwhile, toss asparagus with remaining olive oil, salt, and pepper.
After 20 minutes, add asparagus to the baking sheet with potatoes. Roast together for 12-15 minutes, until potatoes are golden and asparagus is tender.
While vegetables roast, mix garlic, lemon zest, lemon juice, thyme, and rosemary in a small bowl.
Remove vegetables from oven and immediately drizzle with lemon herb vinaigrette. Toss gently to coat and serve hot.