Roasted Red Potatoes with fresh rosemary, thyme and oregano and tossed in olive oil. The final piece of this side dish extravaganza is to add artichoke quarters! Sometimes I wonder if I'm doing an injustice by not focusing my blog on one particular style of food. I've thought about it but the problem is that I like all food! Desserts (who doesn't), salads, soup, meat, seafood. I love all of them!
For example yesterday I posted and ice cream recipe and today I'm starting the week with a side dish that you need to have on your holiday table. Roasted Red Potatoes with tons of fresh herbs and artichoke quarters. It's so good, just like this Sweet Potato and Herb Mash that you'll probably end up making it all year long and the best thing is, that it tastes just as good cold as it does hot from the oven.
I sound like a broken record when I mention about always roasting vegetables, and it's true. But the fresh herbs really are the key to this dish. Rosemary, oregano and thyme and tons of them. It's also a minimum fuss recipe and can be prepped for the oven the night before you plan to serve it. This could be a game changer on Thanksgiving. Time saved is stress waived. I totally made that up!
To get that crispy golden-ness on the potatoes you'll need to shuffle them around a bit on the pan after the first 30 minutes of roasting. Scrape them all up using a decent spatula and gently turn them over. Now is the time to add the artichokes, just simple artichokes from a can are perfect. I was actually able to buy them quartered but if you can only find whole, just cut them up. Once the dish is complete, add more herbs. I know...but the flavor is bonkers good. It's late to the party but whole garlic cloves would also be off the charts if you added them to the potatoes before roasting. Or bacon!
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