Roasted & Spicy Sides Dishes

Potatoes & Asparagus

Yield 4 servings

Note: You can double, even triple this recipe.

Ingredients 

2 to 4 tablespoons of Extra Virgin Olive Oil
1 large Yukon Yellow Potato- cleaned and sliced into 8 wedges.
1 large bunch of asparagus, bottom cut off. 
 Try to use asparagus with a medium thickness- not pencil or super thick. If you use the thick spears, shave the tough bark off them.

Spice Mix
2 teaspoons onion powder
2 teaspoons chile powder
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon black pepper
Combine above spice ingredients and set aside.

Preheat oven to 375 degrees.
Cover a sheet pan with aluminum wrap. In a medium size bowl, pour in the olive oil. Toss the potato's to coat them with the oil. Place them on the  sheet pan;  follow the same procedure for the asparagus.

Sprinkle the spice mixture over the potato's and asparagus, turning the potato's once, and repeat with more spice mixture.

Place in the preheated oven, and roast for about 20 minutes.

Chef's Note: You can use any good kind of baking type potato- but I personally like the Yukon Gold- Plus all kinds of different vegetables also work with this recipe 

Enjoy Chef Ed