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Roasted Potatoes and Artichokes

Roasted Potatoes and Artichokes

Nutrition Facts
  • cal. (kcal) 140
  • Yield: 8 side-dish servings
  • Prep: 10 mins
  • Roast: 20 mins at 400°F
  • Cook: 8 mins
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Ingredients

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  • 1 1/2 pounds fingerling potatoes, cut crosswise into 2-inch pieces
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 small yellow onion, diced
  • 2 boxes (10 oz each) frozen artichoke hearts, thawed
  • 1/2 teaspoon lemon zest
  • 1 teaspoon lemon juice

Directions

  1. Heat oven to 400 degrees . On a rimmed baking sheet, toss potatoes with 1 tbsp oil, 1/2 tsp salt and 1/4 tsp pepper. Roast at 400 degrees for 20 minutes; turn once.
  2. Meanwhile, heat 1 tbsp oil in a large skillet over medium heat. Add onion and cook 3 minutes. Increase heat to medium-high and stir in 1 tbsp oil and the artichokes. Cook 5 minutes, stirring a few times, until browned. Mix in lemon zest and juice, 1/2 tsp salt and 1/4 tsp pepper. Toss artichokes with potatoes in a serving bowl.

Nutrition Information for Roasted Potatoes and Artichokes

PER SERVING: 140 cal., 5 g total fat 21 g carb. (5 g fiber), 3 g pro.