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Photo: Susie Cushner Photo by: Photo: Susie Cushner

Pan-Roasted New Potatoes with Asparagus

This recipe goes with Sole with Almond and Wine Sauce

Real Simple MARCH 2001

  • Yield: Serves 4


  • 2 tablespoons extra-virgin olive oil
  • 16 (1 1/2 pounds) small new potatoes, scrubbed
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1 pound asparagus, trimmed and cut into 3-inch pieces


Heat oven to 400°.In a large ovenproof skillet with a lid, heat the olive oil over high heat. Add the potatoes, salt, and pepper. Cook the potatoes until golden, stirring occasionally, about 7 minutes. Cover the skillet and place in the oven until the potatoes are fork tender, about 25 minutes. Add the asparagus to the skillet and roast uncovered for 10 to 13 minutes. Remove from the oven and serve with the Sole with Almond and Wine Sauce.

Nutritional Information

Amount per serving
  • Calcium: 35mg
  • Calories: 201
  • Calories from fat: 0%
  • Carbohydrate: 32g
  • Cholesterol: 0mg
  • Fat: 7g
  • Fiber: 4g
  • Iron: 2mg
  • Protein: 5mg
  • Saturated fat: 1g
  • Sodium: 603mg

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Pan-Roasted New Potatoes with Asparagus recipe