Roasted Potatoes & Artichokes

posted in: Recipes, Small Bites | 0

I'm a sucker for any earthy, root vegetable and potatoes are definitely my weakness. Here, artichokes and lemon brighten the flavor and intensify our favorite starch for the ultimate side dish.

  • What You’ll Need (4-6 servings):

    • 1 lbs of baby yukon potatoes, washed and scrubbed
    • 1 can of artichokes
    • 1 large shallot
    • 1 clove of garlic, minced
    • zest of 1 lemon
    • paprika
    • oregano
    • sea salt
    • cracked black pepper
    • truffle oil (optional)
    • 3 tbsp EVOO
    • large oven-safe dish/tray
    • medium sized pan
    • sharp knife
    • wooden spoon or spatula

     

Step 1:

Preheat the oven to 450 degrees. Wash and dry all of the vegetables, and get out your cutting board. Slice potatoes into thick coins- about 1/4" thick. Try to cut them up into similar shapes and sizes, so that they cook evenly.

Step 2:

Remove artichokes from the can and pull them apart. Try to get rid of as much liquid as possible- you may need gently squeeze them out and blot with a paper towel.

Step 3:

Use EVOO to grease your sheet tray and spread the artichokes and potato coins on top. Make sure that most (if not all) the potatoes are touching the pan in a single layer. You might need to use 2 sheets. Artichokes don't have to touch the pan, as they will cook much faster. Sprinkle salt, pepper, oregano, paprika on top and pop into the oven for 30-40 minutes or until golden brown.

Step 4:

While the potatoes are cooking, chop 1 large shallot and mince 1 garlic glove, and let them sweat in EVOO on the   stove top on low heat. When they are nice and caramelized (about 10-15 minutes) remove from heat and set aside.

Step 5:

When the potatoes are golden brown and crispy, remove from the oven and put them in a large bowl. Fold in shallots/garlic, sprinkle with the zest of one lemon, and drizzle with some white truffle oil before serving.

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