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

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


  1. Preheat oven to 375 degrees F.
  2. In a large mixing bowl, toss the potatoes with olive oil, garlic, and rosemary.
  3. Transfer to a baking sheet and roast for 30 minutes. Set aside.
  4. 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.
  5. 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.
  6. If using, add ham or salami.