Ingredients:

  • 680g Baby Yukon Gold potatoes
  • 45ml Extra virgin olive oil
  • 56g Unsalted butter, melted
  • 4 cloves Garlic, minced into a paste
  • 5g Kosher salt
  • 2g Coarsely ground black pepper
  • 1 tbsp Fresh rosemary, finely chopped
  • 450g Fresh asparagus, woody ends trimmed
  • 15ml Extra virgin olive oil
  • 10ml Balsamic glaze
  • 25g Shaved Parmesan cheese
  • 1 pinch Red pepper flakes

Instructions:

  1. Place the 680g of Yukon Golds in a large pot of salted water. Bring to a boil and cook for 15-20 minutes until a knife slides in with zero resistance.
  2. While boiling, set your oven to 200°C (400°F). Place your empty baking sheet inside to get it screaming hot.
  3. Drain the potatoes and let them sit in the colander for 2 minutes. Watch for the steam to dissipate—dry potatoes are crispy potatoes.
  4. Place potatoes on the hot, oiled baking sheet. Use a heavy glass to gently press down on each one until they are about 1cm thick.
  5. Whisk the 56g melted butter, minced garlic, rosemary, salt, and pepper. Brush half of this mixture generously over the smashed potatoes.
  6. Slide the potatoes into the oven for 20 minutes. You’re looking for the bottoms to start turning a deep, dark tan.
  7. Toss the 450g of asparagus with 15ml olive oil, salt, and red pepper flakes in a separate bowl.
  8. Remove the potatoes, flip them carefully, and brush with the remaining butter mixture. Push them to one side of the pan and add the asparagus to the other side.
  9. Roast everything for another 10-15 minutes until the potato edges are brown and shattering.
  10. Drizzle the 10ml balsamic glaze over the asparagus and sprinkle with the 25g shaved Parmesan. Let it sit for 1 minute in the turned off oven to melt the cheese.