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
- 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
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.
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.
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.
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.
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.