Roast Potatoes and Artichokes
A simple and flavourful side dished based on a recipe from Real Simple and inspired by Death on The Nile!
- Cook Time: 50 minutes
- Total Time: 50 minutes
- Category: Side
Ingredients
Scale
- 500g chat or new potatoes
- 2 tbsp olive oil plus one more for dressing the cooked potatoes
- 1 tsp salt
- 1 tsp smoked paprika
- 4 garlic cloves
- I 275g jar of marinated artichokes
- Juice of 1/2 a lemon
- Black pepper, freshly ground
- 5–6 sprigs of parsley, mint, chives or a combination of them
Instructions
- Par boil the new potatoes in salted water until they are just tender. This will depend on the size of your potatoes but it took me 12 minutes.
- Drain the potatoes and cut them in half.
- Heat your oven to 180C.
- In a bowl big enough to hold the potatoes mix together the olive oil, salt and paprika. Toss the potatoes through and then place them cut side down on a baking tray.
- Put them in the oven and roast for 20 minutes.
- Drain your artichokes and pat dry.
- After twenty minutes and your artichokes and the garlic cloves to the baking tray with the potatoes. Cook for 15 minutes
- Chop your herbs and add to the extra olive oil with the black pepper and lemon juice.
- Remove the roasted garlic from the oven. Squash down cloves so the roasted garlic puree comes out and add this to your oil and lemon mix. Do this one by one and taste as you go so you can get the dressing to your desired level of garlicky goodness.
- Once you are happy with the dressing remove the potatoes and artichokes from the oven. Place into a bowl and stir through the lemon / garlic / herb dressing.
- Enjoy while reading Death on The Nile!
Notes
Adding some onion wedges with the artichokes would also work well here.
If you wanted to sprinkle a little feta cheese over the top of the finished dish would be delicious!
Any leftover garlic can be kept in the fridge for a few days and added to anything that needs garlic.