Best Garlic And Artichoke Roasted Potatoes Recipes

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RAGOUT OF ROASTED YUKON GOLD POTATOES AND ARTICHOKES



Ragout of Roasted Yukon Gold Potatoes and Artichokes image

Provided by Food Network

Time 1h15m

Yield 4 servings

Number Of Ingredients 8

1 pound baby artichokes
1 pound Yukon Gold potatoes, boiled for 20 minutes in salted water, strained, and cooled
1/2 cup olive oil
4 tablespoons butter
2 tablespoons sliced garlic
2 cups chicken stock
4 tablespoons chopped parsley
Salt and pepper

Steps:

  • Trim the top 1-inch off of the artichokes and peel the outer leaves off to the tender light green ones. Quarter each artichoke into wedges. If not cooking immediately, place in lemon water to prevent browning. Cut potatoes into four wedges.
  • In a large skillet, on medium-high heat, saute the potatoes and artichokes in oil and butter for 5 minutes so the potatoes just start to brown. Add garlic and saute until garlic just starts to brown. Add chicken stock. Turn down heat and continue cooking for 15 minutes. Chicken stock should reduce down to a 1/2 cup. Season with salt, pepper, and parsley.

ROASTED LEMON POTATOES WITH ARTICHOKES



Roasted Lemon Potatoes With Artichokes image

Make and share this Roasted Lemon Potatoes With Artichokes recipe from Food.com.

Provided by TasteTester

Categories     Potato

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 7

4 large baking potatoes, peeled and cut lengthwise into sixths
3 tablespoons extra virgin olive oil, divided
20 ounces frozen artichoke hearts, thawed (2 10-oz. packages)
2 grated lemons, zest of
3 tablespoons lemon juice
2 tablespoons chopped fresh parsley
salt & freshly ground black pepper, to taste

Steps:

  • Position a rack in the lower third of the oven and preheat to 450 degrees. Lightly oil a large, rimmed baking sheet or shallow baking pan.
  • Toss the potatoes with 2 tablespoons of the oil in a large bowl. Spread on the baking sheet. Bake for 15 minutes. Turn the potatoes with a metal spatula and bake for 15 minutes more. Toss the artichokes with the remaining 1 tablespoon olive oil and mix into the potatoes. Continue baking until the vegetables are tender and lightly browned, about 20 minutes more.
  • Transfer the potatoes and artichokes to a large bowl. Sprinkle with the lemon zest, then the lemon juice and parsley. Season with salt and pepper. Mix gently and serve hot in the bowl or on a platter.

Nutrition Facts : Calories 138.5, Fat 5.5, SaturatedFat 0.8, Sodium 37, Carbohydrate 21.1, Fiber 4.2, Sugar 0.8, Protein 3.3

PATATINE E CARCIOFI ARROSTO ROASTED POTATOES AND ARTICHOKES



Patatine e Carciofi Arrosto roasted Potatoes and Artichokes image

Categories     Herb     Potato     Side     Roast     Passover     Vegetarian     Artichoke     Spring     Kosher     Gourmet     Vegan     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 6

Number Of Ingredients 14

For gremolata
1 tablespoon finely grated fresh lemon zest
3 tablespoons finely chopped fresh flat-leafed parsley or basil leaves
2 teaspoons minced garlic
2 pounds red potatoes (about 1 1/2 inches in diameter)
6 tablespoons extra-virgin olive oil
freshly ground black pepper
3 unpeeled garlic cloves
2 fresh rosemary sprigs
2 fresh thyme sprigs
6 large artichokes (about 4 pounds), trimmed Italian style
1 to 1 1/2 cups vegetable broth or water
1/2 cup packed fresh flat-leafed parsley leaves
1/2 cup packed fresh basil leaves

Steps:

  • Make gremolata:
  • In a bowl stir together gremolata ingredients.
  • Preheat oven to 400°F.
  • In a large shallow baking pan rub potatoes with 2 tablespoons oil and season with pepper and salt. Add garlic, rosemary, and thyme and roast potatoes in middle of oven, shaking pan occasionally, until they are tender but still retain their shape, about 30 minutes (depending on size of potatoes).
  • Reduce temperature to 350°F.
  • Peel roasted garlic. Drain trimmed artichokes and pat dry. Quarter artichoke halves lengthwise. In a large deep non-stick skillet warm remaining 4 tablespoons oil over moderately low heat and cook artichokes with garlic, stirring frequently, 5 minutes. Add pepper and salt to taste and 1 cup broth or water and cook, stirring occasionally, until artichokes are tender and most of liquid is evaporated, about 15 minutes. (If artichokes are not yet tender, add additional water or broth and continue cooking in same manner.)
  • Add artichokes and garlic to potatoes and halve any larger potatoes. Heat vegetables in middle of oven until just heated through, about 10 minutes. While vegetables are heating, chop remaining herbs. Add chopped herbs, three fourths gremolata, and pepper and salt to taste and toss to combine well.
  • Serve vegetables sprinkled with remaining gremolata.

ROASTED FINGERLING POTATOES AND ARTICHOKES WITH GARLIC AND THYME



Roasted Fingerling Potatoes and Artichokes with Garlic and Thyme image

Categories     Garlic     Potato     Side     Roast     Artichoke     Thyme

Yield serves 4

Number Of Ingredients 7

1 pound fingerling potatoes
8 cloves garlic
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 artichokes, trimmed (see pages 16 and 17)
1/2 bunch thyme
Kosher salt and freshly ground pepper

Steps:

  • Preheat the oven to 400°F.
  • Halve the potatoes lengthwise. Peel and halve the garlic cloves.
  • Heat the butter and oil together in a large, ovenproof sauté pan over medium-high heat. Add the potatoes, cut-side down, in a single layer. Cook until the potatoes are golden, 4 to 5 minutes.
  • Turn the potatoes and add the artichokes, cut-side down. Nestle the garlic and thyme amid the vegetables. Pop into the oven and roast until the artichokes and potatoes are tender, 10 to 12 minutes. Season to taste with salt and pepper and serve.

ROASTED POTATOES AND ARTICHOKES



Roasted Potatoes and Artichokes image

Potato wedges and artichoke hearts are roasted to perfection in this hearty recipe from Mary Relyea of Canastota, New York. For added zing, Mary sprinkles the veggies with crumbled feta cheese.

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 2 servings.

Number Of Ingredients 6

8 small red potatoes, quartered
1/2 cup halved water-packed artichoke hearts, rinsed and drained
1 teaspoon olive oil
3/4 teaspoon dried thyme
1/8 teaspoon salt
Dash coarsely ground pepper

Steps:

  • Place potatoes and artichokes in a shallow baking pan coated with cooking spray. Drizzle with oil. Sprinkle with thyme, salt and pepper; stir to coat. , Bake, uncovered, at 425° for 35-40 minutes or until potatoes are tender, stirring every 15 minutes.

Nutrition Facts : Calories 173 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 284mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

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