Roasted Country Potatoes with Artichoke Hearts

Ingredients

• Potatoes (4 cups, cubed (about 2 lbs, yukon gold or russet))
• Artichoke hearts (1 can (14 oz), drained and rinsed)
• Olive oil (3 tablespoons)
• Garlic (4 cloves, minced)
• Dried rosemary (1 tablespoon)
• Salt (1 teaspoon, or to taste)
• Black pepper (1/2 teaspoon, or to taste)
• Fresh parsley (2 tablespoons, chopped (for garnish))

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, combine the cubed potatoes and drained artichoke hearts.
3. 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.
4. 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.
5. 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.
6. Once done, remove from the oven and let cool for a few minutes. Garnish with chopped fresh parsley before serving.