Rosemary Roasted Potatoes with Artichokes
Flavorful roasted potatoes and artichokes are dressed in a parsley and Dijon dressing. A delightful side!
For a Mediterranean flavor, add chopped sun-dried tomatoes or Kalamata olives, or crumble feta cheese over the salad.
Recipe from National Cooperative of Grocers
Ingredients
Red potatoes, quartered
1 pound
New potatoes, halved
1 pound
Garlic, minced
2 teaspoons
Olive oil
1 tablespoon
Fresh rosemary, chopped
1 tablespoon
Black pepper
1 teaspoon
Artichoke hearts, quartered
1 pound
Roasted red peppers, diced
1/3 cup
Fresh parsley, chopped
3 tablespoons
Dijon mustard
1 tablespoon
Lemon juice
1 tablespoon
Dried oregano
1/2 teaspoon
Olive oil
3 tablespoons
Ham or salami, cubed (optional)
1 cup
Prep time: 10 minutes
Cook time: 40 minutes
Servings: 4
Calories per serving: 358
- Preheat oven to 375 degrees F.
- In a large mixing bowl, toss the potatoes with olive oil, garlic, and rosemary.
- Transfer to a baking sheet and roast for 30 minutes. Set aside.
- Whisk together the mustard, oregano, and lemon juice. Slowly whisk in the oil until it is completely incorporated. Season with salt and pepper to taste.
- In a large mixing bowl, combine the artichokes, roasted red peppers, roasted potatoes, and parsley with the dressing. Let sit for 30 minutes at room temperature, stirring occasionally.
- If using, add ham or salami.