Wednesday, March 3, 2010

Roasted Red Potatoes & Roasted Asparagus

I am still in Florida so haven't been cooking this week.... but tonight we did eat in and these are the side dishes we had with stone crabs. Simple, easy and delicious!

Red Potatoes
small red potatoes (amount depends on how many people you are feeding), cut into quarters
1 small onion, chopped
olive oil
kosher salt
freshly ground pepper

Preheat oven to 450. Spread potatoes on a baking sheet and drizzle with olive oil, salt and pepper. Roast 20 minutes. Take out of oven and add onion. Toss potatoes with onion and put back in oven for another 20 minutes.
You can do this ahead of time and then reheat them in the oven when ready to serve.

Cut off the bottoms of asparagus and spread on baking sheet. Drizzle with olive oil, kosher salt and pepper. Roast at 400 about 15-20 minutes.
If you have thin asparagus watch towards the end of cooking because they tend to shrivel to almost nothing quickly.

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