Roasted Lemon Potatoes with Artichokes

Brighten up your dinner table with these savory and zesty Roasted Lemon Potatoes with Artichokes, a perfect side dish that's as vibrant in flavor as it is simple to prepare. This Mediterranean-inspired recipe combines tender baby potatoes and artichoke hearts roasted to golden perfection with fresh lemon juice, garlic, rosemary, and thyme. A touch of red pepper flakes adds a gentle kick, while the olive oil ensures a beautifully crisp texture. It’s an elegant yet easy option for weeknight dinners or special occasions. Ready in under an hour, this dish is a delightful balance of tangy, earthy, and herbaceous flavors, made even more dazzling when garnished with fresh parsley. Serve warm for the ultimate crowd-pleasing addition to your meal!

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1.5 lbs Baby potatoes
• 14 oz Artichoke hearts (canned or jarred, drained)
• 1 large Lemon
• 4 large Garlic cloves
• 3 tbsp Olive oil
• 1 tbsp Fresh rosemary
• 1 tsp Fresh thyme
• 1.5 tsp Kosher salt
• 0.5 tsp Cracked black pepper
• 0.25 tsp Red pepper flakes
• 2 tbsp Parsley (optional, for garnish)

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease it with olive oil.

Step 2

Wash and halve the baby potatoes. If they are on the larger side, cut them into quarters to ensure even cooking.

Step 3

In a large mixing bowl, combine the halved potatoes, drained artichoke hearts, olive oil, kosher salt, cracked black pepper, and red pepper flakes.

Step 4

Zest the lemon into the bowl, then cut the lemon in half and squeeze its juice over the potato mixture. Be sure to remove any seeds.

Step 5

Finely chop the garlic cloves and fresh rosemary, then add them to the bowl along with the thyme. Toss everything together to evenly coat the potatoes and artichokes.

Step 6

Spread the mixture evenly onto the prepared baking sheet, ensuring the potatoes are in a single layer for even roasting.

Step 7

Place the baking sheet in the preheated oven and roast for 20 minutes. After 20 minutes, use a spatula to flip the potatoes and artichokes for even browning.

Step 8

Return the baking sheet to the oven and roast for an additional 20 minutes, or until the potatoes are golden brown and fork-tender.

Step 9

Remove from the oven and taste for seasoning, adding extra salt or pepper if needed.

Step 10

Transfer the roasted lemon potatoes and artichokes to a serving platter. Garnish with freshly chopped parsley if desired. Serve warm.

Nutrition Facts

Serving size	(1220.3g)

Amount per serving	% Daily Value*
Calories	1146.2

Total Fat 44.0g	0%
Saturated Fat 6.6g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 1954.5mg	0%
Total Carbohydrate 178.6g	0%
Dietary Fiber 35.8g	0%
Total Sugars 9.8g
Protein 29.7g	0%

Vitamin D 0IU	0%
Calcium 297.5mg	0%
Iron 11.7mg	0%
Potassium 3641.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.2%

Protein: 9.7%

Carbs: 58.1%