Vegetables & Smashed Potatoes Recipe
Position rack in lower third of oven, then preheat to 375°F. Line a large baking sheet with parchment.
Combine potatoes with enough salted water to cover in a large saucepan set over medium-high. Boil until potatoes are fork tender, about 10 to 12 minutes. Drain and transfer to one side of prepared sheet. Use the bottom of a small pot to smash each potato until flattened to about 1/2-in thickness, but still in one piece. Brush tops of potatoes with 2 tsp oil. Sprinkle with 1/2 tsp salt and 1/4 tsp black pepper.
Place carrots on other side of sheet. Toss with 2 tsp oil, 1/4 tsp salt and and remaining 1/4 tsp black pepper.
Roast until carrots are tender, about 25 to 35 minutes.
Toss asparagus with remaining 2 tsp oil and 1/4 tsp salt in a large bowl. Remove carrots from sheet to a platter and keep warm. Add asparagus to sheet.
Continue roasting potatoes and asparagus until potatoes are brown and crisp and asparagus is tender, about 10 more minutes. Serve with a roast chicken and salad, if desired.
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Last updated: August 20th, 2021
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