Roasted asparagus and smashed potatoes
Aug 31, 1975 2:00pm- 45 mins cooking
- Serves 4
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Ingredients
Roasted asparagus and smashed potatoes
- 700 gram baby new potatoes
- 1/4 cup (60ml) macadamia oil
- 340 gram green asparagus, trimmed
- 340 gram white asparagus, trimmed
- 3/4 cup (100g) macadamias, chopped coarsely
- 100 gram shaved parmesan
Method
Roasted asparagus and smashed potatoes
- 1Preheat oven to 220°C (200°C fan-forced).
- 2Boil, 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.
- 3Roast potatoes 20 minutes.
- 4Place 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.
- 5Serve asparagus and potatoes sprinkled with cheese.
Notes
If white asparagus is unavailable, use all green asparagus or thin baby carrots instead.