Roasted Potatoes with Artichokes and Feta
Elevate your side dish game with these Roasted Potatoes with Artichokes and Feta—a Mediterranean-inspired recipe that’s bursting with flavor and texture! Golden, crispy baby potatoes are perfectly roasted alongside tender, caramelized artichoke hearts, all tossed in a zesty blend of olive oil, garlic, lemon juice, and oregano. Finished with a sprinkle of creamy crumbled feta cheese and fresh parsley, this dish combines savory, tangy, and herbaceous notes in every bite. Whether served as a stunning side dish for grilled meats or enjoyed as a satisfying vegetarian option, this easy-to-make recipe is perfect for weeknight dinners or entertaining guests. Packed with wholesome, simple ingredients, it comes together in under an hour, making it a go-to for busy cooks. Keywords: roasted potatoes, artichokes, feta, Mediterranean recipe, easy side dish, vegetarian recipe, quick dinner ideas.
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Recipe Information
Ingredients
- 1.5 pounds Baby potatoes
- 1 15-ounce can Canned artichoke hearts (quartered)
- 3 tablespoons Olive oil
- 3 cloves Garlic cloves (minced)
- 1 tablespoon Lemon juice
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Crumbled feta cheese
- 2 tablespoons Fresh parsley (chopped)
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Rinse the baby potatoes thoroughly and pat them dry. Cut them into halves (or quarters for larger potatoes) and place them in a large mixing bowl.
Drain the canned artichoke hearts and pat them dry with a paper towel. Add them to the bowl with the potatoes.
In a small bowl, whisk together the olive oil, minced garlic, lemon juice, dried oregano, salt, and black pepper.
Pour the olive oil mixture over the potatoes and artichokes. Toss well to ensure everything is evenly coated.
Spread the potatoes and artichokes out in an even layer on the prepared baking sheet, making sure they aren’t overcrowded to allow for proper roasting.
Roast in the preheated oven for 30-35 minutes, flipping everything halfway through, until the potatoes are golden brown and crispy on the outside and the artichokes are slightly caramelized.
Remove from the oven and immediately sprinkle the crumbled feta cheese over the roasted vegetables.
Garnish with freshly chopped parsley and serve warm as a side dish or enjoy on their own.
Nutrition Facts
Calories |
1332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.9 g | 72% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 3526 mg | 153% | |
| Total Carbohydrate | 182.3 g | 66% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 9.3 g | ||
| Protein | 36.2 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 443 mg | 34% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 3711 mg | 79% | |
*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.
