Parmesan crusted potatoes with asparagus is a simple and delicious one pan side dish. It features just a few ingredients and can be prepared on any busy weeknight.
My family is a huge potato lover!
Growing up, 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 her oven roasted potatoes.
So naturally I began to prepare oven roasted potatoes by making sheet pans loaded with our favourite buds. And I usually combine them with some other yummy veggie such as my Oven Roasted Potatoes and Fennel recipe.
I used a delicious combination of red and yellow little creamer potatoes, this time around. They’re thin skinned, buttery and nutritious and also pair so well with the fresh asparagus.
Although I can make an entire meal out of crispy potatoes, I find that roasted alongside some vibrant green asparagus makes for one remarkable side dish!
You can serve them alongside steak, chicken or even fish.
Or, go vegetarian by topping the roasted vegetables with a fried egg. Yummy!
How To Trim Asparagus
There is no rocket science behind trimming asparagus stalks. And, you probably know this already if you’re a seasoned cook.
However if you’re new to this, it’s really a simple process. All you do is bend the woodsy end of the asparagus spear and it naturally snaps off at its driest point.
You’re left with perfectly tender and juicy asparagus spears ready to be used in your favourite recipe.
Creamer potatoes are small thin skinned, bite-size baby potatoes anywhere from 1 to 2 inches in size.
They’re buttery in taste with a creamy-like texture making them a cinch to prepare.
I used the red and yellow coloured creamer potatoes for this recipe. However, you can also add the blue coloured ones, should you come across any!
How to Roast Asparagus and Potatoes in the Oven
Start by lining a baking sheet with parchment paper.
This ensures that the potatoes don’t stick to the pan and it’s easy clean up!
Toss the potatoes with olive oil, salt and pepper.
Spread them out in a single layer, giving them room to brown and bake for about 20 minutes.
After the initial first 20 minutes, remove the pan from the oven and flip the potatoes over.
Toss the asparagus with olive oil, salt and pepper and nestle them between the potatoes in a single layer.
You’ll then return the sheet pan to the oven and bake an additional 15 minutes more.
When the asparagus are almost tender, sprinkle the veggies with the grated Parmesan cheese and bake an additional 5 minutes.
The cheese will melt and develop a wonderful golden brown crust over the vegetables which will impart another layer of goodness to the veggies. It’ll render them so irresistible!
It’s that simple! And that delicious!
If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!
This recipe for Parmesan Crusted Potatoes with Asparagus was originally published on April 22, 2016, and updated with new content and photos on April 18, 2020.
Parmesan Crusted Potatoes with Asparagus
- 1 1/2 pounds small baby potatoes sliced in half
- 1/2 pound asparagus tips trimmed
- 2 tablespoons plus 1 tablespoon of olive oil
- salt to taste
- pepper to taste
- 1/4 cup grated Parmesan cheese
- Preheat oven to 400 degrees F.
- Line a baking sheet with parchment paper.
- In a medium sized bowl, toss the potatoes with 2 tablespoons of olive oil, salt and pepper.
- Spread on the prepared baking sheet, in a single layer.
- Bake in preheated oven for 20 minutes.
- Using the same bowl, toss the asparagus with 1 tablespoon of olive oil, salt and pepper.
- Remove the pan with potatoes from the oven and flip the potatoes over.
- Add the asparagus to the pan and bake along side the potatoes for 15 minutes.
- Sprinkle with the grated cheese and bake for an additional 5 minutes or until the cheese is golden in spots.