Teresa's Recipes
Roasted Country Potatoes with Artichoke Hearts
Experience the rustic charm of Roasted Country Potatoes with Artichoke Hearts, a heartwarming dish that brings together the earthy flavors of golden potatoes and the delicate taste of tender artichoke hearts. This comforting side dish is perfect for family dinners or gatherings, and it's sure to impress with its crispy exterior and aromatic herbs. Renowned for their versatility, artichokes have been enjoyed since ancient times, and when combined with hearty potatoes, they create a delightful medley that is both satisfying and delicious.
Ingredients
- 4 cups, cubed (about 2 lbs, Yukon Gold or Russet) Potatoes
- 1 can (14 oz), drained and rinsed Artichoke hearts
- 3 tablespoons Olive oil
- 4 cloves, minced Garlic
- 1 tablespoon Dried rosemary
- 1 teaspoon, or to taste Salt
- 1/2 teaspoon, or to taste Black pepper
- 2 tablespoons, chopped (for garnish) Fresh parsley
Dietary Notes
- Servings: 4
- Dish Type: Side Dish
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Calories: 220
- Fat: 9g
- Carbs: 34g
- Protein: 4g
- Sodium: 400mg
- Sugar: 2g
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the cubed potatoes and drained artichoke hearts.
- Drizzle the olive oil over the vegetables. Add the minced garlic, dried rosemary, salt, and pepper. Toss everything together until the potatoes and artichokes are evenly coated with the oil and seasonings.
- Spread the mixture in a single layer on a large baking sheet. Make sure there is enough space between the potatoes to allow them to crisp up.
- Bake in the preheated oven for 20 minutes. After 20 minutes, remove the baking sheet from the oven, stir the potatoes and artichokes, and return to the oven for an additional 20 minutes, or until the potatoes are golden brown and crispy on the edges.
- Once done, remove from the oven and let cool for a few minutes. Garnish with chopped fresh parsley before serving.
Tips
- For an extra kick, consider adding a pinch of red pepper flakes to the mix.
- You can substitute the dried rosemary with fresh rosemary for a more intense flavor.
- Feel free to experiment with other vegetables such as bell peppers or onions for added variety.