Small Scrumptious Spuds!


  • 9 Yellow Potatoes (Small)
  • 2 Teaspoons Olive Oil (Divided)
  • Salt (For Taste)
  • Pepper¬†(For Taste)
  • 6 Spears of Asparagus (Trimmed)
  • 5 Teaspoons Sour Cream


  1. Preheat the oven to 450 Degrees F.
  2. Cut the potatoes in half lengthwise.
  3. Put them in a baking pan coated with non-stick spray.
  4. Brush the potatoes with 1 teaspoon of the olive oil and sprinkle 1/4 teaspoon salt and 1/8 teaspoon black pepper.
  5. Roast until tender approx. 15 minutes. Allow them to cool.
  6. Meanwhile, brush the asparagus with the remaining 1 teaspoon of oil, pinch of salt and pepper.
  7. Place the spears on a baking sheet and cook until bright green (approx. 5-6 minutes). Allow them to cool.
  8. Cut each asparagus spear into three equal lengths.
  9. Arrange the potato halves on a plate and top each with sour cream, a sprinkle of BBQ CRUMBLZ and one length of asparagus.
  10. ENJOY!