Roast Potatoes with Artichokes, Mushrooms, and Olives
If baby artichokes aren’t available, substitute 1 1/2 cups of frozen artichoke hearts (defrosted and pat dry)
Prep Time 10 minutes minutes Cook Time 30 minutes minutes Total Time 40 minutes minutes
- 1 ½ pounds baby yellow and/or red Idaho® potatoes
- 1 tablespoon olive oil
- salt and pepper
- 6 baby artichokes
- 1 cup sliced white mushrooms
- 1 lemon zested and juiced
- ½ cup pitted black olives halved
- 2 tablespoons chopped parsley
Heat oven to 425ºF. Toss the potatoes in oil and arrange on a baking sheet in a single layer. Season with salt and pepper. Roast for 15 minutes.
Prepare the artichokes by cutting off the tops and stems and removing the tough outer leaves. Slice the artichokes in half.
Stir the prepared artichokes, mushrooms, and lemon zest in with the potatoes. Roast an additional 15 minutes.
Stir in the lemon juice, parsley and olives.
Calories: 224kcal | Protein: 7g | Fat: 6g