This is probably the easiest to prepare meal in our repertoire. The two dishes compliment each other perfectly and your oven does all the real work. If you are ever strapped for time but don’t want to just make Mac&Cheese pull this one out, I guarantee it will taste like you spent a lot of effort on it.
- 2 lbs red potatoes halved or quartered
- 8 cloves garlic, peeled
- 2 tablespoons extra virgin olive oil
- 1 tablespoon dried rosemary
- Coarse Sea Salt
- fresh ground pepper
- Preheat oven to 400.
- Place the potatoes and garlic in a shallow baking dish large enough to hold them in a single layer.
- Drizzle with the oil and toss well to evenly coat.
- Sprinkle with the rosemary, salt and freshly ground pepper.
- Toss again.
- Roast, uncovered, for 40-50 minutes, depending on size, turning halfway through cooking time, or until the potatoes are nicely browned and tender through the center.
- Serve hot.
- 1 lb asparagus
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon kosher salt ( or 1/4 teaspoon regular table salt)
- 1-2 Lemons, halved
- Preheat oven to 425°F.
- Cut off the woody bottom part of the asparagus spears and discard.
- With a vegetable peeler, peel off the skin on the bottom 2-3 inches of the spears; this keeps the asparagus from being all “stringy”.
- Place asparagus on foil-lined baking sheet and drizzle with olive oil. You can also use a casserole dish, though it changes the texture a bit.
- Sprinkle with salt.
- With your hands, roll the asparagus around until they are evenly coated with oil and salt.
- Roast for 10-15 minutes, depending on the thickness of your stalks and how tender you like them.
- Squeeze the lemons over the asparagus and toss lightly to coat.
- They should be tender when pierced with the tip of a knife.
- The tips of the spears will get very brown but watch them to prevent burning.