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.
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
Loriann says
Can this be done in a crockpot
David Phetteplace III says
Making this tomorrow along with rib eyes!!!
kath says
tonights dinner with garlic sauted mushrooms
Debbie Butler says
I would like to subscribe without commenting.
georgie @ georgieeats says
LOVE LOVE LOVE this idea!!! I will have to try it out and see if it tastes as good as it looks!! Thanks for the inspo :) Have pinned the recipe :) X
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.
Patricia says
Without ‘eggs’ I suppose is better.
Patricia
Kristen sutton says
What if I don’t have garlic olive oil how much garlic should I use are garlic powder ?
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 : (
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
Shelby says
This looks delicious! How much is a serving?
Ash says
Can i use balsamic vinaigrette instead of the vinegar?
Annie says
Yum! I am such a fan of this recipe. Love all of your recipes and I always enjoy them.
LeeMarie says
Took over an hour to cook the potatoes :o how did you cook them in only 20 min? Other then that it’s good
Laureen McKinlay says
Absolutely delicious❣️ I used potatoes and butternut squash giving the asparagus a miss…
Penny McKay says
This is my favorite and my go to meal. So delicious!
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
Jamie Moore says
Trying this tonight but with green beans! It smells delicious and my kids are looking forward to trying it too!
Aimee says
Hope you enjoy, Jamie!
Jojo says
I don’t know why I’ve never thought to roast asparagus and potatoes together! Delicious!
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 :-)
Mary M says
Loved it!! But yes, potatoes need to be cooked longer. DI you know how many calories this meal is??
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!
Aimee says
So happy to hear that! Thanks Jess :-)
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!
Aimee says
So pleased you enjoyed it! And thanks for the suggestions too :-)
Rita says
Would the white balsamic work or must I use the dark????
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 :)
Joan Hart says
I made this tonight and thought it was even better the next day. Thanks for the recipe~
Edwina says
I love potatoes with garlic. I’ll have to try this with the balsamic. It looks delicious.
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.
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.
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.
Klyon says
It’s equal to about 2.2lbs of potatoes.
Klyon says
And about 8.8 ounces of asparagus.
Mom says
You know you could use your phone or your home P.C., to convert…just saying.
Jodi says
potatoes red\new (same) 2.2lbs
asparagus .5lb
oven temp 390
I am going to try this weekend for guests. I will bake pototoes for at least 40 min. before added asparagus. I will also try baking at 375degrees.
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 ?
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
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 :)
Aimee says
Yum! That sounds delicious :-)
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 :)