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Roasted Potatoes with Asparagus and Red Peppers

A great side dish to compliment any chicken dinner. Red potatoes seasoned and roasted with asparagus and red peppers.

Roasted Potatoes with Asparagus and Red Peppers


  • 4 tbsp of olive oil
  • 1 tbsp of granulated garlic
  • 2 tsp of dried rosemary
  • 2 tsp of thyme
  • Salt and pepper to taste
  • 1-2 red potatoes, washed and cut into chunks (skin on)
  • 1-2 baking potatoes, peeled and cut into chunks
  • 1 bunch of asparagus, cut into smaller pieces
  • 2 roasted red peppers, sliced


  1. Preheat oven to 425°
  2. In a large boil, mix the olive oil with the garlic, rosemary, thyme, salt, and pepper.
  3. Place the potatoes in and mix them with your hands to fully coat them with the oil and seasonings.
  4. In a large enough baking dish, put the coated potatoes in and cover with aluminum foil.
  5. Bake for 20 minutes.
  6. Stir the potatoes so they don’t stick, then add in the asparagus and red pepper.
  7. Cover again and bake for another 15-20 minutes until the potatoes are tender.
  8. Increase the oven temperature to 450°
  9. Uncover the dish and cook for another 5-10 minutes until the potatoes get a little roasted.

Quick Notes

You can use fresh garlic if you like, but I prefer granulated garlic simply so it coats the vegetables.

Tags: Greek, Italian, potatoes, red peppers, asparagus

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