Roasted Lemon Potatoes with Artichokes
Brighten up your dinner table with these savory and zesty Roasted Lemon Potatoes with Artichokes, a perfect side dish that's as vibrant in flavor as it is simple to prepare. This Mediterranean-inspired recipe combines tender baby potatoes and artichoke hearts roasted to golden perfection with fresh lemon juice, garlic, rosemary, and thyme. A touch of red pepper flakes adds a gentle kick, while the olive oil ensures a beautifully crisp texture. It’s an elegant yet easy option for weeknight dinners or special occasions. Ready in under an hour, this dish is a delightful balance of tangy, earthy, and herbaceous flavors, made even more dazzling when garnished with fresh parsley. Serve warm for the ultimate crowd-pleasing addition to your meal!
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Recipe Information
Ingredients
- 1.5 lbs Baby potatoes
- 14 oz Artichoke hearts (canned or jarred, drained)
- 1 large Lemon
- 4 large Garlic cloves
- 3 tbsp Olive oil
- 1 tbsp Fresh rosemary
- 1 tsp Fresh thyme
- 1.5 tsp Kosher salt
- 0.5 tsp Cracked black pepper
- 0.25 tsp Red pepper flakes
- 2 tbsp Parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease it with olive oil.
Wash and halve the baby potatoes. If they are on the larger side, cut them into quarters to ensure even cooking.
In a large mixing bowl, combine the halved potatoes, drained artichoke hearts, olive oil, kosher salt, cracked black pepper, and red pepper flakes.
Zest the lemon into the bowl, then cut the lemon in half and squeeze its juice over the potato mixture. Be sure to remove any seeds.
Finely chop the garlic cloves and fresh rosemary, then add them to the bowl along with the thyme. Toss everything together to evenly coat the potatoes and artichokes.
Spread the mixture evenly onto the prepared baking sheet, ensuring the potatoes are in a single layer for even roasting.
Place the baking sheet in the preheated oven and roast for 20 minutes. After 20 minutes, use a spatula to flip the potatoes and artichokes for even browning.
Return the baking sheet to the oven and roast for an additional 20 minutes, or until the potatoes are golden brown and fork-tender.
Remove from the oven and taste for seasoning, adding extra salt or pepper if needed.
Transfer the roasted lemon potatoes and artichokes to a serving platter. Garnish with freshly chopped parsley if desired. Serve warm.
Nutrition Facts
Calories |
1146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1954 mg | 85% | |
| Total Carbohydrate | 178.6 g | 65% | |
| Dietary Fiber | 35.8 g | 128% | |
| Total Sugars | 9.8 g | ||
| Protein | 29.7 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 298 mg | 23% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 3641 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
