One-Pan Garlic Butter Potatoes & Asparagus

One-Pan Garlic Butter Potatoes & Asparagus is the kind of recipe that proves simple ingredients can still feel special. With golden potatoes, tender asparagus, and rich garlic butter, this dish comes together effortlessly while delivering bold, comforting flavor. Because everything cooks in one pan, cleanup stays easy, and meanwhile, the vegetables roast evenly and beautifully.

Not only is this recipe perfect for busy weeknights, but it also works wonderfully as a side for chicken, fish, or steak. Plus, since the potatoes roast first, they develop crisp edges before the asparagus joins in, ensuring nothing overcooks. As a result, every bite tastes balanced and intentional.

Interestingly, potatoes and asparagus have long been paired in European home cooking, especially during spring when asparagus is at its peak. Back then, cooks relied on butter, garlic, and herbs to highlight natural flavors rather than mask them. Today, that same approach still works, and thankfully, it never goes out of style.

Whether you serve it fresh from the oven or enjoy leftovers the next day, this recipe always delivers cozy, reliable comfort.

Recipe Yield: 4 servings

INGREDIENTS

1½ lb baby gold potatoes, halved
1 lb fresh asparagus, trimmed and cut into 2-in pieces
4 Tbsp unsalted butter, melted
2 Tbsp olive oil
4 cloves garlic, minced
¾ tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp dried parsley
¼ tsp crushed red pepper flakes (optional)

INSTRUCTIONS

1. Preheat and prep:
Preheat oven to 425°F. Meanwhile, lightly grease a large rimmed sheet pan or heavy white baking dish.

2. Roast the potatoes:
Add potatoes to the pan. Drizzle with olive oil, 2 Tbsp melted butter, salt, pepper, and garlic powder. Toss well, then spread evenly. Roast for 25 minutes, flipping once halfway.

3. Add asparagus and garlic:
Remove pan from oven. Add asparagus, minced garlic, remaining butter, parsley, and red pepper flakes. Gently toss to combine.

4. Finish roasting:
Return pan to oven and roast for 12–15 minutes, until asparagus is tender and potatoes are golden and crisp.

5. Serve warm:
Taste, adjust seasoning if needed, and serve immediately for best texture and flavor.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Cut for even cooking: Make sure potato pieces are similar in size, so they roast evenly and crisp beautifully.
• Add asparagus later: Because asparagus cooks quickly, adding it halfway prevents sogginess and keeps it vibrant.
• Use fresh garlic wisely: Stir garlic in with the asparagus to avoid burning while still delivering bold flavor.