Currently, the Coronavirus has taken over the world and most of us are on quarantine. Being creative and resourceful in the kitchen is vital right now I am here to bring you simple recipes. My new Roasted Potatoes and Asparagus with Greek Dill Yogurt is here to save the day. This recipe calls for everyday ingredients that you probably have in your pantry and freezer/fridge right now.
This Roasted Potato and Asparagus recipe only includes 7 ingredients, not including salt/pepper. When I build simple recipes, I never include these ingredients in the 6 because most people always have this on hand. Not only does it requires minimal ingredients, but you only need a baking sheet to cook. Healthy and easy is my kind of recipe.
Notice that cute little hand reaching for a potato? That is my almost 2 year old, Eleanor grabbing a taste during my shoot. She kept licking all the Greek yogurt dressing off each potato, haha. Simply precious!
What you will need for this recipe:
- Baby Potatoes
- Bacon or Turkey Bacon
- Lemon Juice
- Greek Yogurt
- Fresh or Dried Dill
- Chicken Apple Sausage
The Greek Dill Yogurt really gives this dish so much life. It adds a great layer of tangy and tart. It is for sure game changer. However, I know that some of you may not like Greek yogurt so you can sub either homemade mayo (dairy free option) or sour cream for the sauce.
What to serve with this Roasted Potatoes and Asparagus Dish:
This dish can serve as a main course if you are low on ingredients and need something hearty. This dish will certainly fill you up without any additional protein option. However, if you are wanting to serve this as more of a side dish instead of a main, then below are a few ideas:
- Pork Chops (Throw some pork chops on a sheet pan and cook along with the asparagus and potatoes). Super easy and quick meal!
- Grilled Chicken Breast
- Poached Eggs
This Roasted Potatoes & Asparagus dish is the perfect healthy side or main dish. Filled with sliced potatoes and asparagus drizzled in olive oil and seasoned with salt, pepper and garlic powder. Topped with a tangy Greek Dill Yogurt, lemon juice and chopped bacon. Only 7 ingredients and requires one pan.
Potatoes & Asparagus:
- 2 lbs red and yellow creamer potatoes (cut in half)
- 1 pound thick asparagus, trimmed & sliced into 2-inch pieces
- 3 slices Cooked Bacon or Turkey Bacon, chopped
- Salt/Pepper to taste
- 3 tbsp Olive Oil
- 1/2 Lemon
- 1 tsp garlic powder, divided (optional)
Greek Dill Yogurt:
- 1/2 cup Plain Greek Yogurt
- 1 1/2 tbsp Lemon Juice
- 2 tsp Dill (fresh or dry)
- 1/2 tsp sea salt (more or less to taste)
- 1/4 tsp pepper (more or less to taste)
- Preheat oven to 425°F.
- Transfer the sliced potatoes into a large bowl.
- Drizzle with 2 tablespoons olive oil and sprinkle with 1/2 teaspoon salt, freshly ground black pepper, to taste and garlic powder (optional).
- Using your hands or a spoon, mix the potatoes, oil and seasoning until evenly coated.
- Dump the potatoes out onto a large coated sheet pan and spread them into a single layer.
- Place in the oven and cook for 15 minutes, use a metal spatula to stir and mix so they cook evenly.
- Cook for another 10 minutes or until the potatoes are tender.
- While the potatoes are cooking place the cut asparagus in the same bowl as the potatoes and add Add the asparagus to the same bag that was used for the potatoes.
- Drizzle with remaining 1 tablespoon olive oil, sprinkle with remaining 1/2 teaspoon salt, and add additional pepper.
- Mix with hands or spoon until asparagus is evenly coated.
- Once the potatoes are tender, remove the sheet pan from the oven, add the asparagus and toss everything together, and spread into a single layer.
- Cook for an additional 8 to 10 minutes or until the asparagus is tender (depending on the thickness of the asparagus).
- Add to a platter and drizzle the veggies with the Greek Dill Yogurt, chopped bacon, fresh dill.
- Finish by squeezing a half of lemon over the entire platter.
- Serve immediately
Greek Dill Yogurt:
- Add all of the ingredients into a small bowl and mix together until combined with a spoon.
- Dressing and potatoes will last in the fridge for up to one week.
- If you don’t have these exact potatoes, no worries. Feel free to use any potatoes on hand. For example, you can use new potatoes or large red or yellow potatoes instead. Cut them into 1 1/2 in chunks.
- Make sure to buy thicker asparagus pieces. They seem to hold up better than thin.
- If you only have frozen asparagus, feel free to take it through the same process and add to the pan frozen. it made need an additional 5 minutes or so of roasting.
- To make this vegan or vegetarian simply remove the bacon and yogurt. For the dressing use a vegan mayo.
- Feel free to sub my homemade mayo or even sour cream for the Greek yogurt.
- Category: Side Dish/ Main Dish
- Calories: 237
- Sugar: 4.8
- Sodium: 278
- Fat: 12.1
- Carbohydrates: 27.2
- Fiber: 3.8
- Protein: 7.5
- Cholesterol: 10.6
Keywords: roasted potatoes, potatoes and asparagus, side dishes, healthy
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)