Parmesan Crusted Potatoes with Asparagus



I have come to realize that I have not yet shared a vegetable recipe here on the blog before! So let me remedy that with these supper easy, Parmesan crusted potatoes with asparagus. It is a rather simple dish which features just a few ingredients that can be prepared on a busy weeknight. It is just wonderful served alongside steak, chicken or even fish. Or go vegetarian by topping the roasted vegetables with a fried egg. Yummy!!

These Parmesan crusted potatoes with asparagus are oven roasted to a golden brown perfection. Topping the vegetables with grated Parmesan cheese for the last 5 minutes of roasting time, develops a delicious crunchy crust which imparts another layer of goodness to the vegetables.

My family is a huge potatoes fan…like really huge!! My mom was never able to prepare enough potatoes to satisfy everyone at family gatherings! We would often find ourselves wrestling each other at the diner table for mom’s roasted potatoes. For some reason, unbeknownst to us, my nephew Gab would end up with most of them on his plate! Go figure!


I used a delicious combination of red, yellow and blue little creamer potatoes or better known as pommes de terre grelots here in Quebec. They are thin skinned, buttery and nutritious and also pair so well with the fresh asparagus.

If you can’t find creamer potatoes in your area, any other baby potatoes will do. Just remember to cut them into equal sizes so they cook evenly.

Parmesan- potatoes-with-asparagus

Lining a baking sheet with parchment paper will ensure that the potatoes do no stick to the pan and…easy clean up!

Toss the potatoes with olive oil, salt and pepper. Spread the potatoes out in a single layer, giving them room to brown and bake for 20 minutes.


When ready to add the asparagus to the pan toss the asparagus with olive oil, salt and pepper and nestle them between the potatoes and bake 15 minutes more. (if your asparagus stalks are bigger, you may need to bake them longer.)

Sprinkle with the grated Parmesan cheese and bake an additional 5 minutes. The cheese will melt and develop a golden brown crust over the vegetables. Simply delicious!


I would love to hear from you!

If you make my Parmesan crusted potatoes with asparagus, take a photo and hashtag marisasitalinkitchen on Instgram.

You can also connect with me on Facebook, Pinterest and Twitter.


Parmesan Crusted Potatoes And Asparagus
These Parmesan crusted potatoes are a healthy and delicious combination of red, yellow and blue Grelot potatoes. The vegetables are oven roasted to a golden brown perfection.
Recipe type: Vegetable
Cuisine: Vegetarian
Serves: 4
  • 1½ pounds grelots potatoes (or any baby potatoes of your choice cut into 1 inch pieces)
  • ½ pound asparagus, tips trimmed
  • 2 tablespoons plus 1 tablespoon of olive oil
  • salt to taste
  • pepper to taste
  • ¼ cup, grated Parmesan cheese
  1. Preheat oven to 400 degrees F.
  2. Line a baking sheet with parchment paper.
  3. In a medium sized bowl, toss the potatoes with 2 tablespoons of olive oil, salt and pepper.
  4. Spread on the prepared baking sheet, in a single layer.
  5. Bake in preheated oven for 20 minutes.
  6. Using the same bowl, toss the asparagus with 1 tablespoon of olive oil, salt and pepper.
  7. Remove the pan with potatoes from the oven and flip the potatoes over.
  8. Add the asparagus to the pan and bake along side the potatoes for 15 minutes.
  9. Sprinkle with the grated cheese and bake for an additional 5 minutes or until the cheese is golden in spots.



  1. Love the potato-asparagus combination. Looks delicious! 🙂

  2. Fantistic recipe Marisa, definitely making this soon.

  3. Will definitely try these, they look delicious and so easy!

  4. Looks so good! My family are all huge potato fans too. I bet they’d love this recipe.

  5. Love this Marisa – I have a virtual cookery book with all your posts that I have saved now – definatey another one that I will be making xx

  6. Yuuum!!! I’ve nominated you for the Creative Blogger Award! 🙂 If you’d like to participate, thats the link 🙂

  7. I love that idea about the secret ingredient 🙂 >-I

    • lol…when my family tells me that their recipe did not turn out like mine, my husband would reply “you forgot to put in the love” 🙂

  8. Amazing yumm! I love asparagus and potatoes and this sounds so good!

  9. I’m so happy to have stopped by today. I never would have thought of this combination and it sounds great. Wonderful photos…they make me hungry.

  10. Firstly, I am not a foodie. Secondly I am coeliac. So it’s a good job I’m not a foodie! I do however love healthy food. So I’m following your blog because I like the interesting twists you give to otherwise ordinary dishes and I can substitute ingredients where necessary. The main reason I want to follow this blog is because of the photography – your food shots are amazing – just lovely. Thank you for the follow too – I appreciate it.

    • Thank-you Suzy for the lovely comment and the follow. The photography part has been a wonderful learning experience and still lots of room for improvement… 🙂

  11. The ultimate springtime combination, and wonderful for a crowd! I like your suggestion for pairing this with roasted meat or as a vegetarian entree.

  12. Looks amazing! I love the combination of flavors! Just fabulous!!

  13. That’s so delicious! I love baked potatoes, and with parmesan they are even better! 🙂

  14. How simply delicious is this!!!

  15. Mmmm…this looks soo goooddd ! Love the potato with asparagus combination !!! Must pin the recipe for later ! 🙂

  16. Marisa, I am drooling. Absolutely love the potatoes and asparagus with Parmesan- all my favorites together in one recipe. Cannot wait to make these!