Get ready to transform your dinner table with a dish that's not just a meal, but a culinary journey! Imagine crispy golden potatoes and tender, vibrant asparagus, kissed by olive oil and roasted to perfection, then crowned with a luxurious Greek dill yogurt sauce that will make your taste buds dance. This Mediterranean-inspired recipe is your ticket to an effortless yet impressive dinner that looks like it came straight from a gourmet restaurant kitchen - but can be prepared in just 40 minutes!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 1 pound baby potatoes, halved
- 1 bunch asparagus, trimmed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup Greek yogurt
- 2 tablespoons fresh dill, chopped
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash the baby potatoes thoroughly and cut them in half. Pat the potatoes dry with a clean kitchen towel to help them crisp up during roasting.
- Trim the woody ends of the asparagus by snapping off the bottom inch or gently cutting with a knife.
- In a large mixing bowl, toss the halved potatoes with 1 tablespoon of olive oil, salt, and black pepper. Spread them cut-side down on one half of the prepared baking sheet.
- Roast the potatoes in the preheated oven for 15 minutes until they start to turn golden and crisp.
- Remove the baking sheet, and add the asparagus to the other half. Drizzle asparagus with remaining olive oil and season with salt and pepper.
- Return the baking sheet to the oven and continue roasting for an additional 10-12 minutes, or until potatoes are fully golden and crisp, and asparagus is tender but still bright green.
- While vegetables are roasting, prepare the Greek dill yogurt sauce. In a small bowl, mix Greek yogurt, chopped fresh dill, lemon juice, salt, and pepper until well combined.
- Remove the roasted potatoes and asparagus from the oven. Transfer to a serving platter.
- Drizzle or serve the Greek dill yogurt sauce on the side, allowing diners to add sauce to their preference.
- Garnish with additional fresh dill if desired, and serve immediately while hot and crisp.
Tips
- • Always pat your potatoes dry before roasting to ensure maximum crispiness • Use parchment paper for easy cleanup and prevent sticking • Cut potatoes in similar sizes for even roasting • Space vegetables on the baking sheet to allow proper air circulation • Don't overcrowd the pan - this prevents steaming and promotes crispy edges • Check vegetables midway through cooking and rotate the pan for even browning • Let the yogurt sauce sit for 5-10 minutes before serving to let flavors meld • Serve immediately for the best texture and temperature
Nutrition Facts
Calories: 220kcal
Carbohydrates: 25g
Protein: 10g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 15mg
