Roasted Potatoes with Artichokes and Feta

Elevate your side dish game with these Roasted Potatoes with Artichokes and Feta—a Mediterranean-inspired recipe that’s bursting with flavor and texture! Golden, crispy baby potatoes are perfectly roasted alongside tender, caramelized artichoke hearts, all tossed in a zesty blend of olive oil, garlic, lemon juice, and oregano. Finished with a sprinkle of creamy crumbled feta cheese and fresh parsley, this dish combines savory, tangy, and herbaceous notes in every bite. Whether served as a stunning side dish for grilled meats or enjoyed as a satisfying vegetarian option, this easy-to-make recipe is perfect for weeknight dinners or entertaining guests. Packed with wholesome, simple ingredients, it comes together in under an hour, making it a go-to for busy cooks. Keywords: roasted potatoes, artichokes, feta, Mediterranean recipe, easy side dish, vegetarian recipe, quick dinner ideas.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1.5 pounds Baby potatoes
• 1 15-ounce can Canned artichoke hearts (quartered)
• 3 tablespoons Olive oil
• 3 cloves Garlic cloves (minced)
• 1 tablespoon Lemon juice
• 1 teaspoon Dried oregano
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.5 cup Crumbled feta cheese
• 2 tablespoons Fresh parsley (chopped)

Directions

Step 1

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

Step 2

Rinse the baby potatoes thoroughly and pat them dry. Cut them into halves (or quarters for larger potatoes) and place them in a large mixing bowl.

Step 3

Drain the canned artichoke hearts and pat them dry with a paper towel. Add them to the bowl with the potatoes.

Step 4

In a small bowl, whisk together the olive oil, minced garlic, lemon juice, dried oregano, salt, and black pepper.

Step 5

Pour the olive oil mixture over the potatoes and artichokes. Toss well to ensure everything is evenly coated.

Step 6

Spread the potatoes and artichokes out in an even layer on the prepared baking sheet, making sure they aren’t overcrowded to allow for proper roasting.

Step 7

Roast in the preheated oven for 30-35 minutes, flipping everything halfway through, until the potatoes are golden brown and crispy on the outside and the artichokes are slightly caramelized.

Step 8

Remove from the oven and immediately sprinkle the crumbled feta cheese over the roasted vegetables.

Step 9

Garnish with freshly chopped parsley and serve warm as a side dish or enjoy on their own.

Nutrition Facts

Serving size	(1243.3g)

Amount per serving	% Daily Value*
Calories	1332.0

Total Fat 55.9g	0%
Saturated Fat 15.1g	0%
Polyunsaturated Fat 4.0g
Cholesterol 53.4mg	0%
Sodium 3526.5mg	0%
Total Carbohydrate 182.3g	0%
Dietary Fiber 33.2g	0%
Total Sugars 9.3g
Protein 36.2g	0%

Vitamin D 0IU	0%
Calcium 443.0mg	0%
Iron 9.1mg	0%
Potassium 3711.2mg	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: 36.5%

Protein: 10.5%

Carbs: 53.0%