Wednesday, April 3, 2013

Roasted Fingerling Potatoes and Asparagus with Rosemary

In my mind, anything roasted is sensational. Roasted potatoes with rosemary remains a standard in my culinary repertoire for many years. As a new Angeleno, I love to go to at least one farmer's market a week. The produce in Southern California blows my mind. This week I picked up a tiny bag of fingerling potatoes and a beautiful bunch of asparagus from the same vendor. Why not roast them together? Asparagus can hold their own against roasting and rosemary, just not the same time in the oven as potatoes. And the rosemary I was able to source from my yard. Really, it's impossible to over roast the potatoes. I love them on the crispy side. Only about five minutes is needed to roast the asparagus. Note on the potatoes: don't be tempted to use the red-skinned ones, they have too much sugar - will not cook up right in the oven and will burn.

  • 1 pound fingerling potatoes
  • 1 bunch asparagus, fibrous ends removed
  • 2 tablespoons good olive oil
  • salt and pepper to taste
  • 1 tablespoon fresh chopped rosemary

  1. Heat up oven to 375F. Clean, dry, and cut the fingerlings in half lengthwise. In a baking pan, combine the cut fingerlings, olive oil, and salt. Arrange the fingerlings cut side up. This way there's no need to turn them while cooking. Allow to turn golden brown, about 15-25 minutes.
  2. Remove from oven. Cut the asparagus into ~2" segments on only the tender part. Toss in the pepper and rosemary, and more salt if need to taste. Again, arrange the fingerlings cut side up. Return to oven for about 5 minutes until the asparagus are very deep green. Remove and serve. Makes about 4 servings.
I reccommend serving this side with roasted salmon. Why not keep to the theme?

-Erin Swing
 The Sensitive Epicure.

 This is part of Food Network's Sensational Sides Food Fest. Check out The FN Dish. The spring food we're focusing on here is  "roasted." On twitter, we're tagging #SensationalSides. Here are other delicious recipes to tempt you to get roasting:

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