Quick & Easy

Roasted asparagus and smashed potatoes

roasted asparagus and smashed potatoes



1.Preheat oven to 220°C (200°C fan-forced).
2.Boil, steam or microwave potatoes until just tender; drain. Press warm potatoes lightly inside a tea towel with the palm of your hand. Place potatoes in a large shallow baking paper-lined baking dish; season. Drizzle half the oil over potatoes.
3.Roast potatoes 20 minutes.
4.Place asparagus on potatoes; drizzle with remaining oil, sprinkle with nuts. Roast in oven for further 5 minutes or until the edges of the potatoes are crisp and golden and asparagus is tender.
5.Serve asparagus and potatoes sprinkled with cheese.

If white asparagus is unavailable, use all green asparagus or thin baby carrots instead.


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