Get ready to transform your dinner table with a mouthwatering recipe that combines crispy roasted potatoes, tender asparagus, and a luxurious sour cream finish. This American-inspired dish is not just a side, but a show-stopping culinary experience that will have your family and friends begging for seconds. With just a few simple ingredients and easy steps, you'll create a restaurant-quality meal that looks impressive but is surprisingly simple to prepare.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb asparagus, trimmed
- 1 lb baby potatoes
- 1 cup sour cream
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tbsp fresh dill, chopped
Instructions
- Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper to ensure easy cleanup and prevent sticking.
- Wash the baby potatoes thoroughly and pat them dry with a clean kitchen towel. Cut larger potatoes in half to ensure even cooking, leaving smaller potatoes whole.
- Toss the potatoes with 1 tablespoon of olive oil, sprinkle generously with salt and pepper. Spread them evenly on one of the prepared baking sheets.
- Roast the potatoes in the preheated oven for 20-25 minutes, turning them once halfway through cooking, until they are golden brown and crispy on the outside, tender on the inside.
- While potatoes are roasting, prepare the asparagus by trimming off the tough woody ends. Wash and pat dry the asparagus spears.
- Toss the asparagus with the remaining 1 tablespoon of olive oil, season with salt and pepper. Arrange the asparagus on the second baking sheet in a single layer.
- During the last 10-12 minutes of potato cooking time, place the asparagus in the oven and roast until they are tender and slightly crisp at the edges.
- Once potatoes are done, gently crush them using a fork or potato masher, creating a rustic, textured surface.
- Transfer the roasted potatoes to a serving platter, arrange the roasted asparagus on top.
- Dollop sour cream generously over the potatoes and asparagus, then sprinkle with freshly chopped dill.
- Serve immediately while warm, allowing diners to mix the sour cream and dill into the crushed potatoes and asparagus as they eat.
Tips
- Choose fresh, firm asparagus with tight, vibrant green tips for the best flavor and texture.
- Use baby potatoes for a more uniform cooking time and crispy exterior.
- Don't overcrowd the baking sheets - give your vegetables space to roast, not steam.
- For extra flavor, consider adding garlic powder or smoked paprika to your olive oil seasoning.
- Make sure to pat your vegetables dry before roasting to achieve maximum crispiness.
- Use a fork or potato masher to create rustic, textured crushed potatoes for visual appeal.
- Serve immediately while the potatoes are hot and crispy for the best eating experience.
- Fresh dill makes a huge difference - if possible, use freshly chopped herbs for maximum flavor.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 10g
Protein: 4g
Fat: 19g
Saturated Fat: 9g
Cholesterol: 24mg
