Roasted Potatoes and Artichokes
| Our tangy marinated artichokes take roasted potatoes from ho-hum to holy cow! This spectacular side dish is ideal alongside roasted chicken thighs, grilled salmon, or a good, old-fashioned meatloaf. |
Roasted Potatoes and Artichokes
Our tangy marinated artichokes take roasted potatoes from ho-hum to holy cow! This spectacular Italian roasted potatoes side dish is ideal alongside roasted chicken thighs, grilled salmon, or a good, old-fashioned meatloaf.
INGREDIENTS
- 1 ½ pounds red potatoes
- ¼ cup DeLallo Extra Virgin Olive Oil
- 1 tablespoon red pepper flakes
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- Salt and pepper
- 1 (24-ounce) jar DeLallo Marinated Artichoke Hearts, drained
DIRECTIONS
- Preheat the oven to 400°F. Cover a baking sheet with a layer of parchment paper.
- Dice the potatoes into 1- to 1 ½-inch squares.
- Add potatoes, oil, pepper flakes, herbs, and salt and pepper to a large mixing bowl. Toss well to combine.
- Transfer the potatoes to the prepared baking sheet, arranging them in a single layer.
- Roast in the oven for 30 minutes, stirring the potatoes one or two times.
- Spread artichokes on top of the potatoes and roast for 10 more minutes.
- Remove from the oven, place on a large platter and serve.