Red Skin Potatoes and Asparagus

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This really is a crazy week between Summer college classes starting, birthday planning for my son, and the kids grandmother in the hospital for gall stones not sure how everything is going to get accomplished. My “go to” recipes when the week is super busy and it is HOT outside, IE: TX, is grilled food. Vegetables are the simplest to grill and full of nutrients that everyone needs to keep on moving. Try these red skin potatoes and asparagus.

redskinnedpoattoesandasaparagus (2)

Buying Asparagus

Always keep red skin potatoes on hand! You can grill them, smash them, fry them, and bake them. They are, in my opinion, the perfect side dish to any recipe. When buying asparagus I never grill the whole bundle.

Half the bundle is perfect for one meal and this recipe is what I used the second half in. Mixing in the greens for the other half and teenagers (boys -_-) they will eat the greens this way but alone never!

red skinned potatoes and asparagus

Grilling Red Skin Potatoes

This recipe can be spiced up by adding paprika and cayenne pepper. Top it with garlic or ginger for more flavor. It’s great with seasonal herbs as well. Some basil or rosemary. Just depends on the kind of herbs you like.

I generally like to use something like garlic or even a vinegar based dressing works as well. The potatoes react well to the dressings by soaking them up and making the flavor complex amazing. That’s what’s great with these red skin potatoes and asparagus.

red skinned potatoes and asparagus

Red Skin Potatoes and Asparagus

Yield: 4 Servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes


  • 1 small bag of red skinned potatoes; quartered
  • ½ bundle of asparagus; ends cut off and tops and centers saved
  • ½ red onion; long round slices
  • 1 stick unsalted butter
  • Salt and pepper to taste


  1. Lay out two pieces of of foil. The larger piece on bottom and the smaller in the center. Add quartered red skinned potatoes to the center of the foil. On top of the potatoes add the asparagus tips and centers (no ends). Add sliced rounds of onion over the top of the potatoes and asparagus and spread evenly. Add one stick of unsalted butter to the foil pack. Salt and pepper evenly over the medley. Pull up sides of foil and crimp to seal. Grill for about 30 to 45 minutes until potatoes and asparagus are tender.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 236Total Fat: 23gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 61mgSodium: 81mgCarbohydrates: 8gFiber: 1gSugar: 1gProtein: 1g

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