Roasted Potatoes & Artichokes

Name: Roasted Potatoes & Artichokes
Prep time: 15

4.2

4.2 out of 5 stars (based on 37 reviews)

15 min prep

4 servings

Carrot Icon for Number of Ingredients Size

5 ingredients

In Italy, there are many dishes that combine artichokes and potatoes. This tasty recipe is a great way to use canned artichoke hearts and an easy change-up for regular roast potatoes. It’s a simple side...

1 pound Russet or Yukon Gold potatoes, washed and scrubbed
1 (14 ounce) can of artichoke hearts, drained, rinsed, patted dry, and quartered
2 tablespoons of olive oil
Sea salt, to taste
Freshly ground black pepper

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Nutrition Facts

Calories

195 cals

Fat

7 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

5 g

Carbohydrates

31 g

Sugar

2 g

Fiber

8 g

Protein

6 g

Sodium

512 mg

Directions

Preheat the oven to 400 degrees. Line a baking tray with parchment paper, set aside.
Put the potatoes in a stockpot and cover with cold water. Bring to a boil, then continue to boil just until the potatoes are soft, about 15 minutes. Drain and let sit until cool enough to handle. Rub or peel off the skins, and cut into a ½-inch dice.
In a large bowl, toss the diced potatoes and quartered artichokes with the olive oil and a generous pinch of salt. Spread in a single layer the prepared baking tray and roast for 30 minutes, turning halfway through, or until the potatoes are golden brown and the artichokes are crispy.
Sprinkle with sea salt and a grinding of black pepper and serve immediately.

Chef Tips

If you want to get fancy, in step 3 toss a handful oil cured black olives into the bowl, and roast them all together.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

Roasted Potatoes & Artichokes