I was making ribeye's for dinner so I wanted to get some asparagus and some potatoes for the sides. I found this cool looking bag of Restaurant Style Baby Fingerling Potatoes... they were tri-colored (golden, red and purple). So i got home and I was trying to think of how to make these and it just so happens there was a recipe using both the potatoes and the asparagus on the front of the bag!! BAM! That was easy!! Here is a picture of the bag...
So, luckily I had fresh rosemary in my garden and I followed the recipe exactly... it was amazing!! I highly recommend!! If you can't find these cool tri-colored potatoes at your store, just do a mixture of golden and red fingerling potatoes... it just won't be as pretty as mine! :)
INGREDIENTS:
*2 T fresh Rosemary- minced
*1/4 cup Extra Virgin Olive Oil
*1 lb fresh Asparagus- trimmed
*1/2 lb Pacific Gold fingerling potatoes (I used half of the 1.5lb bag) Cleaned and cut in half vertically
*1/4 tsp sea salt
*fresh ground black pepper to taste
*lemon wedges (I used 1 lemon cut into 6 wedges)
1. Preheat oven to 400.
2. Toss potatoes with 2 T olive oil. Roast in oven for 20-30 mins on a roasting pan (or cookie sheet) until potatoes are slightly browned. Remove from oven.
3. Toss asparagus with remaining olive oil. Add them to the roasting pan with the potatoes. Place back in oven for 15-20 mins, turning frequently, until potatoes are fork tender.
4. Arrange potatoes and asparagus on a platter. Drizzle some lemon juice over the top and sprinkle with the fresh rosemary, salt and pepper. (I used the juice of 3-4 wedges and used other 2 as garnish on the platter.
5. Serve and enjoy!!
Thank you Progressiverecipes.com for an amazing recipe that I will make again and again!