Food Recipes Roasted Artichokes and Potatoes Be the first to rate & review! Upgrade your regular roasted spuds into an elegant side dish with tangy artichokes. By Liz Mervosh Liz Mervosh Elizabeth Mervosh is a product tester and recipe developer for the Meredith Food Studios in Birmingham, Alabama. Highlights: * Went to work at Meredith Food Studios in 2017 * It houses test kitchens for Southern Living, Real Simple, Food & Wine, People, and Health * Went to culinary school at The Culinary Institute of America * Got her start working in restaurants Real Simple's Editorial Guidelines Published on June 11, 2021 Print Rate It Share Share Tweet Pin Email Hands On Time: 10 mins Total Time: 50 mins Servings: 4 Meet your new favorite potato recipe, perfect for serving with everything from grilled salmon to roasted chicken to fried eggs. You'll pair creamy baby potatoes with jarred artichokes and a dash of smoked paprika. Roasting concentrates the artichokes' bright, lemony flavors, and smoked paprika highlights their citrusy notes. Arranging the potatoes cut-side down on the baking sheet is the key to getting them evenly golden brown and crispy. Got leftovers? Stir them into baby arugula with oil-packed tuna for a simple salad. Ingredients 1 pound yellow baby new potatoes, halved 2 ½ tablespoons olive oil 1 teaspoon kosher salt 1 teaspoon smoked paprika 2 (12-oz.) jars marinated quartered artichoke hearts, drained and patted dry ¼ cup chopped fresh flat-leaf parsley Directions Preheat oven to 450°F. Toss together potatoes, oil, salt, and paprika on a large baking sheet until potatoes are fully coated; arrange potatoes to face cut side down. Arrange artichokes around potatoes. Roast in preheated oven until potatoes are browned on bottoms and tender, about 35 minutes. Remove from oven. Stir in parsley. Jennifer Causey Rate it Print