A friend on Facebook recently posted requesting ideas for side dishes that are easy and healthy. This recipe instantly came to mind. Simple, yet packed with flavor, these potatoes are quick to become a family favorite. We served this dish alongside beautifully grilled salmon this week and they did not disappoint. This one is for you, Jess. Enjoy!
OVEN: 425 degrees F or 220 degrees C
INGREDIENTS:
1 1/2 pounds red organic potatoes, cut into chunks
4 tsp. dried rosemary
1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
2 Tbsp. extra virgin olive oil
5 cloves garlic, thinly sliced
4 tsp. dried thyme
2 tsp. kosher salt
ground black pepper to taste
METHOD:
In a large baking dish, toss the red potatoes with 1/2 of the olive oil, garlic, rosemary, thyme and 1/2 the kosher salt. Cover with aluminum foil. Bake for 20 minutes. Mix in the asparagus, remaining olive oil, and remaining salt. Cover,and continue cooking for 15 minutes, or until the potatoes are tender. Increase oven temperature to 450 degrees F or 230 degrees C. Remove foil, and continue cooking 5 to 10 minutes, until potatoes are lightly browned. Season with pepper to serve.
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