Roasted Potatoes and Asparagus with Lemon and Garlic

Roasted potatoes and asparagus with lemon and garlic, made to match how each ingredient cooks. Baby potatoes are roasted first for golden edges, then asparagus and garlic are added so everything finishes at the right time. A reliable sheet pan side with bright lemon flavor and lightly crisp, tender vegetables.

Course Side Dish

Cuisine American

Keyword crispy sheet pan potatoes, lemon garlic potatoes, oven roasted potatoes, roasted asparagus, roasted potatoes and asparagus, roasted vegetables

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 210kcal

Author Cathy Pollak

Equipment

Sheet Pan (rimmed). Let's vegetables roast evenly without spilling juices.

Ingredients

1½ lbs (680 g) baby red or yellow potatoes halved
2 tbsps (30 ml) olive oil divided
1 lb (454 g) fresh asparagus cut into 1 to 2-inch (2.5-5 cm) pieces, woody ends removed
1 tbsp (9 g) minced garlic
3 tbsps (45 ml) fresh lemon juice
1 tsp (6 g) kosher salt adjust to taste
½ tsp (1.5 g) black pepper adjust to taste

Instructions

Preheat the oven to 400°F (204°C).
Place the halved baby potatoes on a rimmed baking sheet. Drizzle with 1 tablespoon (15 ml) of olive oil and toss to coat evenly, then spread the potatoes in a single layer with the cut sides facing down as much as possible. Roast for 20 minutes, or until the potatoes begin to soften and turn golden on the edges.
1½ lbs (680 g) baby red or yellow potatoes, 2 tbsps (30 ml) olive oil
Remove the pan from the oven and add the asparagus pieces and minced garlic to the potatoes, adding the garlic at this stage prevents it from burning. Drizzle with the remaining 1 tablespoon of olive oil and the fresh lemon juice to keep the flavor bright. Season with salt and pepper, then toss everything together until evenly coated and spread back into a single layer.
1 lb (454 g) fresh asparagus, 1 tbsp (9 g) minced garlic, 3 tbsps (45 ml) fresh lemon juice, 1 tsp (6 g) kosher salt, ½ tsp (1.5 g) black pepper
Return the pan to the oven and continue roasting for 8 to 12 minutes, or until the asparagus is tender and the potatoes are fully cooked with lightly crisp, golden edges.
Remove from the oven and taste for seasoning, adjusting with additional salt, pepper, or a squeeze of fresh lemon juice if desired. Serve warm.

Notes

Cut potatoes into similar sizes to for even cooking.
Keep everything in a single layer to promote roasting instead of steaming.
If asparagus spears are very thin, reduce the final roasting time slightly.
Fresh lemon juice is recommended for the brightest flavor.

If you’re making these Roasted Potatoes with Asparagus, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

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Nutrition