Oven Roasted Red Potatoes and Asparagus - 23.5g Carbs, 4g Fiber, 2.8g Sugar
{Suggestions: Be sure you like Rosemary and Thyme before using
in this recipe. Also, consider leaving the "2 tsp kosher salt"
out to reduce the sodium content. The user reviews suggest adding
the asparagus toward the end of cooking... otherwise they may
be overcooked. Take care, Gloria}
From: www.allrecipes.com - Submitted By: THREDDIES
"This garlicky red potato and asparagus dish is easy and delicious
served either hot or cold. Rosemary and thyme give it a sophisticated
flavor. Try adding a little chopped red pepper, too...yum!"
Prep Time: 15 Minutes
Ready In: 1 Hour
Cook Time: 45 Minutes
Servings: 6
1 1/2 lb red potatoes, cut into chunks
2 Tbsp extra virgin olive oil
8 cloves garlic, thinly sliced
4 tsp dried rosemary
4 tsp dried thyme
2 tsp kosher salt
1 bunch fresh asparagus, trimmed and
Cut into 1 inch pieces
Ground black pepper to taste
1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large baking dish, toss the red potatoes with 1/2 the
olive oil, garlic, rosemary, thyme, and 1/2 the kosher salt.
Cover with aluminum foil.
3. Bake 20 minutes in the preheated oven. Mix in the asparagus,
remaining olive oil, and remaining salt. Cover, and continue
cooking 15 minutes, or until the potatoes are tender. Increase
oven temperature to 450 degrees F (230 degrees C). Remove foil,
and continue cooking 5 to 10 minutes, until potatoes are lightly
browned. Season with pepper to serve.
Servings: 6
Nutrition per Serving:
149 Calories, 44 Calories from Fat, 4.9g Total Fat, 0.8g Saturated Fat,
0mg Cholesterol, 651mg Sodium, 186mg Potassium, 23.5g Total Carbs,
4g Dietary Fiber, 2.8g Sugars, 4.2g Protein
User Reviews:
Sep. 22, 2006 by susan -
these are very tasty! make sure to not add the asparagus until
the last 5-10 mins, otherwise it will definitely be overdone.
i also sometimes add peppers, onions, or whatever veggies you like!
Feb. 15, 2008 by MojoCook -
Wonderful! I followed other suggestions and cooked potatoes at
425 for 30 min covered, then 5 covered with asparagus and 5 more
uncovered. The asparagus turned out perfectly. I also added raw
onions to the potatoes, and everything turned out great! This
will definitely be my go-to roasted potato recipe. Thanks!
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