You ever had a side dish, that you’re like … you could be my main dish?
I feel like that sounds like a rap song.
Let me introduce to you the oven roasted potatoes you never knew you were missing. Oh and their tasty counterparts of asparagus and bacon.
Yes, Spring has sprung. Which means helllllooooo asparagus! Seriously, you ever heard of bad asparagus? I haven’t. Asparagus should be in all your recipes for the next couple months because Spring is when the bad boy shines. The recipe of oven roasted potatoes with asparagus and bacon all started while I was a little baby cook at The Phoenician.
The Phoenician is a glorious resort located right at the base of Camelback Mountain. If you are imagining a boujee resort, you are not wrong. And I worked at one of the outlets shortly after culinary school! It was great.
Anyways, I pretty much lived off of oven roasted potatoes for a minute there…
Being part of our Sunday brunch spread, potatoes were always easily accessible. Not a bad thing if you ask me. And the rumors from the other cooks were, the more potatoes you ate, the bigger your butt got. And I was NOT about to question that logic. Consequently, here I am still munching on oven roasted potatoes and being bootylicious; years later.
Equally as important as being bootylicious, these oven roasted potatoes with asparagus and bacon are Whole30!
Yes friends. No gluten, dairy, sugar. Just flavor. Lots and lots of flavor. Because this side dish includes asparagus, bacon, tomatoes, and some herbs, all you have to do is add a protein. I served mine with some rosemary salmon, but chicken or steak would be equally delicious.
This will be my fourth time doing Whole30 and I must say, each time I complete 30 days of good clean eating I feel like I get something new from it. If you have never tried whole30, I swear by it!
The other good news you ask?
My oven roasted potatoes with asparagus and bacon can pretty much be made anytime of day. Definitely dinner. But meet your new breakfast and brunch star!
Oven Roasted Potatoes with Asparagus and Bacon
- 2.5 lbs Tricolored Potatoes, quartered;
- 6 slices No Sugar Added Bacon, cooked and chopped
- 1 cup Cherry Tomatoes
- 1 bunch Asparagus, chopped
- 1 tbsp Garlic, minced
- 2 tbsp Olive Oil
- Salt and Pepper: To Taste
- 1/4 cup Parsley, chopped
Preheat oven to 375 degrees
In large bowl add, potatoes, cherry tomatoes,asparagus, garlic, olive oil, salt and pepper
Toss to coat in oil
Pour contents onto sheet pan
Be sure not to overcrowd, use two sheet pans if you need to
Bake for 20-25 minutes until potatoes are fork tender
When potatoes are done remove mix in crumbled bacon in large bowl
Sprinkle chopped parsley on top