Flavourful and comforting traybake of roasted potatoes with asparagus tips and a splash of balsamic vinegar.
I’ve been obsessed with balsamic vinegar lately, adding it to all my meals and binge-eating bread and and balsamic vinegar dip.
Today’s recipe uses it to bring out the sweetness of seasonal asparagus and give a crisp golden coating to these new potatoes.
Ingredients
- Baby potatoes – Small, waxy potatoes such as charlotte or new potatoes.
- Asparagus – You can use the thicker or thin spears in this recipe but will need to adjust cooking times a little as the thick ones will take a couple of minutes longer.
- Balsamic vinegar – Balsamic vinegar gives such an incredible flavour to this dish but you can also try it with other vinegar, such as white or apple cider vinegar. The end result will be different but still delicious.
- Garlic-infused olive oil – This gives a wonderful garlic flavour without any burned bits of garlic. Another option, if you don’t have the infused oil, is to crush whole, peeled cloves of garlic and roast them in the tray with the potatoes. Remove them before serving.
- Sea salt and ground black pepper
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.
📖 Recipe
Balsamic Roasted New Potatoes with Asparagus
A simple, delicious side dish featuring seasonal asparagus and new potatoes with the subtle sweetness of balsamic vinegar.
Ingredients
- 1 kg 2.2 lbs new potatoes (small waxy potatoes) cut into quarters
- 250 g / 8.8 oz asparagus tips, cut into 2 inch pieces or halved
- 2 tbsp garlic-infused olive oil*
- 4 tbsp balsamic vinegar
- ½ tsp sea salt
- A pinch of ground black pepper
Instructions
- Preheat oven to 200C / 390F.
- 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.
- After 20 minutes, add the asparagus with a little extra olive oil, if needed. Toss to coat and cook for a further 15 minutes.
- Season with extra balsamic vinegar, salt and pepper.
- Serve and enjoy!
Notes
*You can also just use regular olive oil with a few whole crushed garlic cloves. Remove the cloves before serving.
Nutrition Information
Yield 4 Serving Size gAmount Per Serving Calories 292Saturated Fat 1gCarbohydrates 47gFiber 5gSugar 5gProtein 7g
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.
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
Carmen says
In total agreement. Potatoes needed much longer to cook through.
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!
Rachel says
This sounds lovely but I’m struggling to think of something to go with it? Any ideas?
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!!!
Grace says
Grilled ranch chicken. Or dry rubbed chicken legs. Made that combination tonight and it was delicious!
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.