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.
- 1 1/2 pounds red potatoes
- 1 large shallot
- 1/4 cup olive oil
- 2 tablespoon chopped oregano
- 2 tablespoon fresh chopped rosemary
- 1 tablespoon chopped fresh thyme
- Salt and cracked black pepper
- 1 can artichoke quarters drained completely, 14oz
Preheat the oven to 400 degrees F.
Dice the potatoes into small squares about 1 inch square and transfer to a large bowl.
Slice the shallot in half and then slice each half thinly, add to the potatoes.
Add the olive oil, fresh herbs and salt and black pepper to the bowl.
Toss well making sure to coat the potatoes well with the rest of the ingredients.
Transfer the potatoes to a large non-stick baking tray and lay out flat.
Roast in the oven for 30 minutes and then shuffle them around.
Place the drained artichoke quarters on top of the potatoes.
Roast in the oven for a further 12-14 minutes.
Place everything on a large platter and garnish with more fresh herbs.