Roasted Rosemary New Potatoes & Artichokes
Roasted rosemary new potatoes and artichokes combine savory herbs with tender vegetables, perfect for a hearty side or vegetarian main, bursting with flavor and crisp texture.
Ingredients
Instructions
- Preheat oven to 375°F.
- Combine olive oil, crushed garlic, minced rosemary, black pepper, salt, new potatoes, and artichoke hearts in a large mixing bowl and stir to coat.
- Place the mixture in a single layer in a baking dish.
- Bake until potatoes are fork soft, approximately 45 minutes, stirring every 20 minutes.
- Remove from oven and sprinkle with feta cheese before serving.
Tips & Substitutions
For enhanced flavor, consider adding a squeeze of lemon juice or zest before serving. If fresh rosemary is unavailable, dried rosemary can be used, but reduce the amount to 1 tablespoon. You can also substitute artichoke hearts with roasted bell peppers for a different twist. This dish pairs well with a light salad or crusty bread.
Serving Suggestions
Serve the roasted potatoes and artichokes warm, garnished with crumbled feta cheese for added creaminess. This dish is a fantastic side for grilled meats or fish, and also complements vegetarian recipes beautifully. Consider pairing it with a refreshing Greek salad for a complete Mediterranean meal.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the potatoes and artichokes in a baking dish and warm in a preheated oven at 350°F for about 15-20 minutes, stirring occasionally, until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Roasted Rosemary New Potatoes & Artichokes contains roughly 125 calories, with 4g protein, 24g carbohydrates, and 4g fat. It is an excellent source of dietary fiber (35% of the Daily Value) and iron (23% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 1774mg per serving (77% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the potatoes and artichokes in advance. Simply mix the ingredients and store them in the refrigerator for up to 24 hours before baking. When ready to serve, bake them directly from the fridge, adding a few extra minutes to the cooking time.
What type of potatoes work best for this recipe?
New potatoes are ideal for this recipe due to their creamy texture and thin skins. However, you can substitute with Yukon Gold or fingerling potatoes if needed. Just ensure they're cut to a similar size for even cooking.
Can I add other vegetables to this dish?
Absolutely! Feel free to add seasonal vegetables like carrots, bell peppers, or zucchini. Just chop them into similar-sized pieces to ensure even roasting. This will add color and variety while incorporating more nutrients into your meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).