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
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 :)