Roasted Artichokes and Potatoes 

Upgrade your regular roasted spuds into an elegant side dish with tangy artichokes.

Hands On Time:
10 mins
Total Time:
50 mins

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.


  • 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  


  1. 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.

    Roasted Artichokes and Potatoes
    Jennifer Causey
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