Cheesy Garlic Roasted Potatoes & Asparagus is an easy, one-pan side dish recipe that makes a gorgeous, delicious addition to a special holiday meal or a regular weeknight dinner!
Spring Break is upon us, Easter is around the corner, and I say it’s high time we bid adieu to winter recipes and ring in the new season with some fresh, spring fare!
I don’t think an Easter menu would be complete without asparagus, so this year I’ve paired this quintessential spring veggie with tender fingerling potatoes in Cheesy Garlic Roasted Potatoes and Asparagus. The medley gets tossed with olive oil, salt, and pepper, then roasted with fresh minced garlic and finished off with a shower of sharp Romano cheese.
The resulting side dish is so delectable that it borders on addictive, with amazing texture and flavor from roasting. Veggies + high heat = pure magic, y’all.
The tricky part of this recipe is that asparagus takes nowhere near as long to cook as potatoes. But the solution is easy…simply give the potatoes a head-start on roasting, and then add the asparagus and minced garlic to the sheet pan for the last 10 minutes or so. Then don’t forget the CHEESE!
When I initially piled some Cheesy Garlic Roasted Potatoes & Asparagus onto my kids’ plates, they eyed the side with a bit of apprehension. But one bite in and they were sold!
Eldest son: “This is SO GOOD, Mama!”
Middle son: “I LOVE this asparagus!”
Youngest daughter: *Tried tiny bite. Did not whine or throw fit. SUCCESS!*
I found a little bag of colorful fingerling potatoes at the grocery store, so that’s what I used in this recipe. The funny thing was that, once sliced, the red fingerling potatoes looked remarkably like sausage. It made all of us do multiple double-takes as we were eating. But actually, now that I’m thinking about it, sliced sausage would actually make a pretty tasty addition to this recipe… 😉
If you can’t find fingerling potatoes — or if they’re too pricey, which they sometimes are — you may certainly use another variety of potatoes…red or yellow new potatoes or full-sized red or Yukon gold potatoes would all work great. But whichever type potatoes you end up using, you’ll want to be sure to cut ’em into 1 1/2-inch or so chunks for quick, even roasting. I cut my larger fingerling potatoes into halves or thirds and left the tiny ones whole. As a bonus, I think a variety of sizes makes for a prettier platter, too.
Cheesy Garlic Roasted Potatoes & Asparagus is a yummy, vibrant side dish that’s gorgeous enough for your holiday table but simple enough to whip up any ol’ night of the week! Welcoming spring never tasted so good… 😉
More spring side dishes…