Roasted Potatoes And Artichokes Recipes

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ROASTED POTATOES WITH ARTICHOKES AND FETA



Roasted Potatoes With Artichokes and Feta image

This is an easy dish to prepare and looks and tastes elegant. Recipe is from the Colorado Junior League

Provided by 2hot2handle

Categories     Potato

Time 1h

Yield 8 serving(s)

Number Of Ingredients 7

2 lbs small red potatoes, cut into quarters
2 tablespoons olive oil
2 tablespoons fresh thyme, chopped
1/4 teaspoon black pepper
2 (14 ounce) cans artichokes, drained and cut into quarters
1 yellow onion, cut into 1-2 inch pieces
1/2 cup feta cheese, crumbled

Steps:

  • Preheat oven to 425 Farenheit. Spray a baking sheet with cooking spray.
  • Combine the potatoes, olive oil, thyme and pepper in a bowl and turn to coat. Pour the potato mixture onto the baking sheet.
  • Roast for 25 minutes, stirring occasionally. After the 25 minutes, add the artichokes and onion. Roast for another 20 minutes. Put the potatoes, artichokes and onions into a serving bowl and top with the feta cheese. Serve immediately.

ROASTED LEMON POTATOES WITH ARTICHOKES



Roasted Lemon Potatoes With Artichokes image

Make and share this Roasted Lemon Potatoes With Artichokes recipe from Food.com.

Provided by TasteTester

Categories     Potato

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 7

4 large baking potatoes, peeled and cut lengthwise into sixths
3 tablespoons extra virgin olive oil, divided
20 ounces frozen artichoke hearts, thawed (2 10-oz. packages)
2 grated lemons, zest of
3 tablespoons lemon juice
2 tablespoons chopped fresh parsley
salt & freshly ground black pepper, to taste

Steps:

  • Position a rack in the lower third of the oven and preheat to 450 degrees. Lightly oil a large, rimmed baking sheet or shallow baking pan.
  • Toss the potatoes with 2 tablespoons of the oil in a large bowl. Spread on the baking sheet. Bake for 15 minutes. Turn the potatoes with a metal spatula and bake for 15 minutes more. Toss the artichokes with the remaining 1 tablespoon olive oil and mix into the potatoes. Continue baking until the vegetables are tender and lightly browned, about 20 minutes more.
  • Transfer the potatoes and artichokes to a large bowl. Sprinkle with the lemon zest, then the lemon juice and parsley. Season with salt and pepper. Mix gently and serve hot in the bowl or on a platter.

Nutrition Facts : Calories 138.5, Fat 5.5, SaturatedFat 0.8, Sodium 37, Carbohydrate 21.1, Fiber 4.2, Sugar 0.8, Protein 3.3

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