Garlic and Artichoke Roasted Potatoes |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 10 |
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I like to put this side into the oven to roast with the main dish. The artichokes give it a gourmet appeal. âMarie Rizzio, Interlochen, Michigan Ingredients:
2-1/2 pounds medium red potatoes, cut into 1-1/2-inch cubes |
2 packages (8 ounces each) frozen artichoke hearts |
8 garlic cloves, halved |
3 tablespoons olive oil |
3/4 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup lemon juice |
2 tablespoons minced fresh parsley |
1 teaspoon grated lemon peel |
Directions:
1. Place the potatoes, artichokes and garlic in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Combine the oil, salt and pepper; drizzle over vegetables and toss to coat.
2. Bake, uncovered, at 425° for 35-40 minutes or until tender, stirring occasionally. Transfer to a large bowl. Add lemon juice, parsley and lemon peel; toss to coat. Serve warm. Yield: 10 servings.
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