Toss the potato, olive oil, salt, and pepper together and spread it out on a large baking sheet. Roast for 20 minutes, tossing once halfway through.
Toss the asparagus and garlic in with the potato and roast 10 minutes more.
To serve, transfer to a serving bowl or platter and sprinkle on the mint and goat cheese.
What Type of Potatoes to Use: Here I used small yellow potatoes because I like their creamy texture. Additionally, they're easy to prep because they're small and already almost bite-sized. But this dish will work with any type of potatoes you like; just chop them into bite-sized pieces.
Serving Temperature: This is delicious served warm or at room temperature.