Lemon-Dill Roasted Potatoes with Asparagus
Crispy roasted potatoes paired with tender asparagus and bright lemon-dill seasoning. This mediterranean-inspired vegetarian (gluten-free) ready in about 47 minutes pairs potatoes, asparagus, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs, baby potatoes, halved potatoes
- 1 bunch (12 oz), trimmed asparagus
- 3 tbsp olive oil
- 1, zested and juiced lemon
- 1 tbsp, chopped dill
- 2 cloves, minced garlic
- 1/2 tsp salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 425°F (220°C). Toss 1.5 lbs halved baby potatoes with 2 tbsp olive oil, 2 minced garlic cloves, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet.
- Step 2: Roast for 20 minutes until potatoes are golden and tender.
- Step 3: Add 1 bunch trimmed asparagus to the sheet pan and drizzle with remaining 1 tbsp olive oil, lemon zest, lemon juice, and 1 tbsp chopped dill. Toss to coat.
- Step 4: Return to oven and roast for 10-12 more minutes until asparagus is crisp-tender and potatoes are crispy.
- Step 5: Season with extra salt and pepper if needed before serving.
Frequently asked questions
How long does Lemon-Dill Roasted Potatoes with Asparagus take to make?
Total time is about 47 minutes (15 min prep + 32 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lemon-Dill Roasted Potatoes with Asparagus?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep potatoes from drying out.
Can I substitute ingredients in Lemon-Dill Roasted Potatoes with Asparagus?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemon-Dill Roasted Potatoes with Asparagus for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Lemon-Dill Roasted Potatoes with Asparagus vegetarian?
Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The lemon and dill made these potatoes absolutely divine! My family loved them as a side for grilled fish.
- ★★★★★
Perfect for a healthy meal. The asparagus was cooked just right and the potatoes were crispy.
- ★★★★★
Loved it! So simple and fresh, I'll make this again and again.
