I made this!


  • 1 1/2 pounds red potatoes, cut into chunks
  • 2 Tbsp extra virgin olive oil
  • 8 cloves garlic, thinly sliced
  • 4 Tsp dried thyme
  • 2 Tsp kosher salt
  • 1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
  • Ground black pepper to taste


  1. Preheat oven to 425 °F (220 °C)
  2. In a large baking dish, toss the red potatoes with 1/2 the olive oil, garlic, thyme, and 1/2 the kosher salt. Cover with aluminum foil
  3. Bake 20 min in the preheated oven
  4. Mix in the asparagus, remaining olive oil, and remaining salt. Cover, and continue cooking 15 min, or until the potatoes are tender
  5. Increase oven temperature to 450 °F (230 °C)
  6. Remove foil, and continue cooking 5 to 10 min, until potatoes are lightly browned. Season with pepper to serve

I added trout to this dish for some extra protein. Coated in flour (1/2 cup) with salt, pepper and cumin (measured to taste) and fried with oil. Takes about 5 min to cook (do last)

Adjustments to this recipe: I added a little extra of the EVOO, only used 1 tsp of thyme and salt total, I only had 2 cloves of garlic so that’s what I used. I also did not cover the veggies with foil or increase the temperature after adding the asparagus and it came out perfect. Very nice, crispy texture similar to home fries – this is what I’m told anyway 😀


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