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Herb Roasted Potatoes and Asparagus

Contributed By: Paula, MN | See all of Paula's recipes
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Active Time:  15 Minutes
Total Time:  50 Minutes
  2 Servings
This is a wonderful way to enjoy asparagus as it comes into season. It's easy to prepare and makes a colorful presentation on the plate or when served as a buffet item.
10 oz Red Potatoes, scrubbed and cut into 1' wedges
10 oz Asparagus, washed, trimmed and cut into 1' pieces (can also leave them as spears)
1/2 red pepper, 1/4' slices
1 small onion, thinly sliced
1 Tbsp olive oil
Kosher Salt
Garlic Powder
Dried Thyme
Dried Oregano
Black Pepper
Herb Roasted Potatoes and Asparagus Recipe at
Preheat oven to 425 and place oven rack in the center position. Place potato wedges in a plastic storage bag, drizzle with olive oil, and add kosher salt and dried herbs to taste. Shake thoroughly. Cover a baking sheet with aluminum foil, spray with nonstick spray and place potatoes on the baking sheet in a single layer. Cover tightly with aluminum foil and roast for 30 minutes. In the meantime, add the asparagus, red pepper, onion to the plastic bag used to coat the potatoes with the herb mixture. Add kosher salt to taste and shake thoroughly. When the potatoes have roasted for 30 minutes, remove from oven, uncover the potatoes and use a turner to flip them. Push to one side to make room for the vegetable mixture. Add the vegetables in a single layer. Roast uncovered for 15 minutes or until done to your likeness. Stir once after 7 - 8 minutes. Add freshly ground pepper to taste and serve.

Date Added: 03/23/2010
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