Garlic and Artichoke Roasted Potatoes
TOTAL TIME: Prep: 15 min. Bake: 35 min.
YIELD: 10 servings.
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
Ingredients
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2-1/2 pounds medium red potatoes, cut into 1-1/2-inch cubes
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2 packages (8 ounces each) frozen artichoke hearts
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8 garlic cloves, halved
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3 tablespoons olive oil
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3/4 teaspoon salt
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1/4 teaspoon pepper
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1/4 cup lemon juice
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2 tablespoons minced fresh parsley
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1 teaspoon grated lemon zest
Directions
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1.
Place the potatoes, artichokes and garlic in a 15x10x1-in. baking pan coated with cooking spray. Combine the oil, salt and pepper; drizzle over vegetables and toss to coat.
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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 zest; toss to coat. Serve warm.
Nutrition 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.
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