Get ready to transform your ordinary side dish into a culinary masterpiece that will have everyone asking for seconds! This Roasted Potato Salad with Asparagus is not just a recipe; it's a flavor explosion that combines the crispy, golden-brown perfection of roasted potatoes with the tender, vibrant green of fresh asparagus. Whether you're looking to impress dinner guests or simply elevate your weeknight meal, this dish promises to be a game-changer that brings restaurant-quality flavor right to your home kitchen.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 lbs baby potatoes
- 1 bunch asparagus
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or aluminum foil to prevent sticking.
- Wash the baby potatoes thoroughly and cut them into uniform 1-inch chunks. Trim the woody ends from the asparagus and cut into 2-inch pieces.
- In a large mixing bowl, toss the potato chunks with 2 tablespoons of olive oil, and season generously with salt and pepper. Spread the potatoes in a single layer on the prepared baking sheet.
- Roast the potatoes in the preheated oven for 20 minutes, stirring once halfway through to ensure even browning.
- After 20 minutes, add the asparagus to the baking sheet, drizzle with the remaining 1 tablespoon of olive oil, and season with a pinch of salt and pepper. Continue roasting for an additional 10 minutes until potatoes are golden and crispy and asparagus is tender.
- While vegetables are roasting, prepare the dressing by whisking together apple cider vinegar, Dijon mustard, salt, and pepper in a small bowl until well combined.
- Remove the roasted potatoes and asparagus from the oven and transfer to a serving bowl. Immediately drizzle with the prepared vinaigrette and toss gently to coat.
- Garnish with freshly chopped parsley and serve warm as a delightful side dish or light lunch.
Tips
- Size Matters: Cut your potatoes into uniform 1-inch chunks to ensure even roasting and that perfect crispy exterior.
- Don't Overcrowd: Spread potatoes in a single layer on the baking sheet to allow proper air circulation and achieve maximum crispiness.
- Timing is Key: Add asparagus later in the roasting process to prevent overcooking and maintain its bright green color and tender-crisp texture.
- Dressing Hack: Whisk the vinaigrette while the vegetables are roasting to let the flavors meld and save time.
- Fresh is Best: Use fresh parsley and chop it just before serving to maintain its vibrant flavor and color.
- Serve Warm: This dish is most delicious when served immediately after roasting, so time your preparation to serve right out of the oven.Pro Tip: For an extra flavor boost, try adding some minced garlic or herbs like thyme or rosemary to the potatoes before roasting!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 30g
Protein: 5g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
