Wallflower Kitchen

Vegan Recipes

Balsamic Roasted New Potatoes with Asparagus

Balsamic Roasted New Potatoes with Asparagus I’ve been obsessed with balsamic vinegar lately, adding it to all my meals and binge-eating bread and and balsamic vinegar dip. It’s pretty addictive.

Today’s recipe uses it to bring out the sweetness of seasonal asparagus and give a crisp golden coating to these new potatoes. 

So flavourful and so comforting. I think this would make the perfect side dish for an Easter lunch or dinner. Or just a simple, casual weeknight dinner in itself. 

Balsamic Roasted New Potatoes with Asparagus

Balsamic Roasted New Potatoes with Asparagus

Balsamic Roasted New Potatoes with Asparagus

Yield: 4
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes

A simple, delicious side dish featuring seasonal asparagus and new potatoes with the subtle sweetness of balsamic vinegar.

Ingredients

  • 1 kg new potatoes (such as Jersey Royal or another small waxy variety), cut into quarters
  • 250 g asparagus tips, cut into 2 inch pieces or halved
  • 2 tbsp garlic-infused olive oil
  • 4 tbsp balsamic vinegar
  • A generous pinch of salt and pepper

Instructions

  1. Preheat oven to 200C / 390F.
  2. In a large roasting tin, add the olive oil, balsamic vinegar and salt. Add the potatoes and toss to coat fully before roasting for 20 minutes.
  3. After 20 minutes, add the asparagus with a little extra olive oil, if needed. Toss to coat and cook for a further 15 minutes.
  4. Season with extra balsamic vinegar, salt and pepper.
  5. Serve and enjoy!
Nutrition Information
Yield 4 Serving Size g
Amount Per Serving Calories 292Saturated Fat 1gCarbohydrates 47gFiber 5gSugar 5gProtein 7g
© Aimee
Balsamic Roasted New Potatoes with Asparagus

Balsamic Roasted New Potatoes with Asparagus

Reader Interactions

Comments

All commentsReviewsQuestions

  4. Daveski says

    Okay I made this. I baked it for 30 minutes at 400 degrees instead of 20 minutes. Add the asparagus and baked for 30 minutes more. Then I a single serving in a bowl and put a poached egg on top a little seasoning to taste. OMG this was the most delicious thing I’ve ever had. Wish I could add the picture I took as a tease.
    Reply

  5. Daveski says

    Not sure if anybody has mentioned this. I’m cooking this right now as I write this. It probably would have been better to wait to add balsamic vinegar until you added asparagus. The liquid from the vinegar is keeping potatoes from browning. The browning is the best part! Reminds me of eating potatoe chips. Mmmm.! I can’t eat those anymore : (
    Reply

    • Josh Payne says

      I am with Daveski on this one. Also, I would have and should have boiled the potatoes first. I have been cooking these for over an hour now and they are not down, plus my asparagus is over cooked now. Otherwise it smells awesome
      Reply

  11. Patti says

    Second time I made these. First time made it as is and it was delicious! This time just did potatoes, also delicious. Thanks
    Reply

    • Aimee says

      Thanks Jojo! I am obsessed with potatoes so I figured at least if I add something green too them occasionally, it gives me an excuse to eat them more often :-)
      Reply

  15. Jess2Inspire says

    This was super delicious! Only the i did different was boiled my potatoes for 15 min before putting them in the oven because i like them soft. Its definitely a winning recipe!
    Reply

  16. Mine says

    Took the suggestions here to heart and this was freaking awesome! parboiled regular Idaho potatoes, crush 3 cloves real garlic in to my oil, combined the oils/garlic and let sit for maybe 15 minutes. 10 mins in the oven - amazing!
    Reply

    • Aimee says

      You can use light vinegar but I much prefer the depth of flavour from the dark balsamic vinegar. But if that's what you have on hand - go for it. Let me know how it turns out! Enjoy :)
      Reply

  20. Mark says

    Looking forward to trying this dish. I'm planning on lamb as the main course. I'm going to surprise my wife with this dish. Thanks for sharing.
    Reply

  21. Barbara says

    The recipe was good, will make it again. Don't know what new potatoes are, used red skin. Needed to cook much longer. I will boil or microwave them next time prior to cooking them in the oven. Did not have infused garlic olive oil, I like what the person wrote in the first comment. I bet you can also roast garlic and marinate it with olive oil
    Reply

  22. Natalie says

    I just found this recipe today. My husband and I are making it tonight! We both love balsamic, but I've never thought to put it on potatoes, weirdly lol!
    Reply

    • Stephanie says

      I'm made this tonight with Balsamic Honey Mustard pork chops .... Was a great combo! I didn't use new potatoes, I used red potatoes, since they're larger they had to cook a bit longer but I cooked the potatoes while the pork chops were marinating and then added the asparagus when I began to cook the chops. Yummy!!!
      Reply

    • Grace says

      Grilled ranch chicken. Or dry rubbed chicken legs. Made that combination tonight and it was delicious!
      Reply

  24. Mike says

    I did not have garlic infused olive oil so I made my own. Crushed three cloves of garlic and added to the olive oil allowing the flavors to macerate over a couple hours before using in the recipe. Having a dinner party with nine guest so using three pounds Yukon gold potatoes and a pound of asaparugus. I plan on allowing 40 minutes for potatoes to cook before adding asparagus.
    Reply

  25. Wendy Ramsay says

    I made this and thank you because the taste transported me back to the age of 8 walking back from Brownies with a bag of hot steaming chips wrapped in newspaper. Thank you. Thank you. Thank you! I thoroughly enjoyed it.
    Reply

  26. Diane thompson says

    Sorry that I'm not able to do this on my own but could you convert the potatoe and asparagus amounts to lbs. and ozs.
    Reply

  27. milkisobel says

    hi, it was a nice recipe, i tried it this for lunch, alas we ate at 3PM as, potatoes needed one hour and a quarter to be tender huh...i wonder how you manage to make it only 20. Preboiled ?
    Reply

    • Anna Frick says

      Hi, as I read the recipe, it says 20 +15 min in the owen. And the potatoes used in the recipe was new, normally they are small and doesn't need long time cocking. I've just used this recipe for
      Reply

  28. Sarah says

    My new favorite recipe is to roast asparagus drizzled with a little olive oil and sea salt, then chop it up and add it to Fettuccini with Mushrooms. I'll definitely try this recipe too.. My mouth is still watering, great post :)
    Reply

  29. Natalie | Feasting on Fruit says

    I have had this same cute little bottle of balsamic vinegar from Trader Joe's sitting in my pantry for ages with no clue what to do with it. But and easy potato-filled meal sounds like the perfect use! I love that this just cooks altogether in one pan, couldn't be any easier :)
    Reply

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