Garlic and Artichoke Roasted Potatoes Recipe

3.5 2 3
Garlic and Artichoke Roasted Potatoes Recipe
Garlic and Artichoke Roasted Potatoes Recipe photo by Taste of Home
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Garlic and Artichoke Roasted Potatoes Recipe

Read Reviews
3.5 2 3
Publisher Photo
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
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 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.
Originally published as Garlic and Artichoke Roasted Potatoes in Healthy Cooking October/November 2011, p58

Nutritional Facts

3/4 cup: 143 calories, 4g fat (1g saturated fat), 0 cholesterol, 209mg sodium, 24g carbohydrate (2g sugars, 4g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

  • 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
  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.
Originally published as Garlic and Artichoke Roasted Potatoes in Healthy Cooking October/November 2011, p58

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Reviews forGarlic and Artichoke Roasted Potatoes

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amb007 User ID: 7226462 116853
Reviewed Apr. 16, 2013

"This was excellent. I used half sweet potatoes, which added some extra flavor."

MY REVIEW
bjsilve0 User ID: 172187 178928
Reviewed Dec. 18, 2011

"ICK"

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