Greek Lemon Potatoes with Roasted Asparagus

Ingredients

• about 910 g Yukon Gold potatoes
• about 450 g Asparagus
• 4 tbsp Olive oil
• 1/4 cup Lemon juice
• 2 tsp Dried oregano
• 3 cloves Garlic
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2Wash the about 910 g Yukon Gold potatoes and cut them into 2.54 cm cubes. Mince the 3 cloves Garlic. In a large bowl, combine the cut about 910 g Yukon Gold potatoes with 2 tablespoons of the 4 tbsp Olive oil, the 1/4 cup Lemon juice, the 2 tsp Dried oregano, the minced 3 cloves Garlic, 1/4 tsp of the 1/2 tsp Salt, and 1/8 tsp of the 1/4 tsp Black pepper. Toss everything thoroughly until all potato pieces are evenly coated.
3. 3Spread the seasoned about 910 g Yukon Gold potatoes in a single layer on a large baking sheet.
4. 4Wash the about 450 g Asparagus and trim off the tough, woody ends. In the same large bowl used for the potatoes, combine the trimmed about 450 g Asparagus with the remaining 2 tablespoons of the 4 tbsp Olive oil, the remaining 1/4 tsp of the 1/2 tsp Salt, and the remaining 1/8 tsp of the 1/4 tsp Black pepper. Toss the asparagus until it is evenly coated.
5. 5Carefully arrange the seasoned about 450 g Asparagus on the same large baking sheet alongside the potatoes, ensuring both vegetables are in a single layer and not overcrowded.
6. 6Place the baking sheet into the preheated about 205°C (200°C) oven and roast for 30 to 40 minutes. The dish is ready when the potatoes are tender when pierced with a fork and have a golden-brown exterior, and the asparagus is tender-crisp with slightly browned tips.

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