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5 from 2 votes

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
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 224kcal
Author Lauren Keating

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 224kcal | Protein: 7g | Fat: 6g