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Garlic and Artichoke Roasted Potatoes

 Garlic and Artichoke Roasted Potatoes
I like to put this side into the oven to roast with the main dish. The artichokes give it a gourmet appeal. —Marie Rizzio, Interlochen, Michigan
10 ServingsPrep: 15 min. Bake: 35 min.

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

  • 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.
  • 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.
Nutritional Facts: 3/4 cup equals 143 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 209 mg sodium, 24 g carbohydrate, 4 g fiber,

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Garlic and Artichoke Roasted Potatoes (continued)

Nutritional Facts: 4 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.