Roasted Smashed Potatoes with Artichokes

Name: Roasted Smashed Potatoes with Artichokes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 pound small red potatoes; 2 jars (7-1/2 ounces each) marinated quartered artichoke hearts; 1/2 teaspoon salt; 1/4 teaspoon pepper; Minced fresh chives, optional

Total Time Prep: 30 min. Roast: 20 min.

Yield 4 servings

Test Kitchen Approved

I'm not a big fan of artichokes, but they are a nice addition to this roasted smashed potatoes recipe. Keep an eye on the pan while baking; you might need to stir it a couple of times to keep the artichokes from getting too brown and the potatoes from sticking. —Susan Bickta, Kutztown, Pennsylvania

Ingredients

1 pound small red potatoes
2 jars (7-1/2 ounces each) marinated quartered artichoke hearts
1/2 teaspoon salt
1/4 teaspoon pepper
Minced fresh chives, optional

Directions

Preheat oven to 400°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain.
Drain artichokes, reserving 1/4 cup oil. Drizzle oil in a 12-in. cast-iron or other ovenproof skillet; arrange potatoes and artichokes over oil. Using a potato masher, flatten potatoes to 1/2-in. thickness; sprinkle with salt and pepper. Roast until crispy and golden brown, 20-25 minutes. If desired, top with minced fresh chives.

Nutrition Facts

1 serving: 334 calories, 27g fat (5g saturated fat), 0 cholesterol, 834mg sodium, 25g carbohydrate (1g sugars, 9g fiber), 2g protein.

I'm usually not a fan of artichokes, but this combination really worked nicely when I tried it at a restaurant. I just had to try to make it at home. Keep an eye on the pan while baking; you might need to stir it a couple of times to keep the artichokes from getting too brown and the potatoes from sticking. —Susan Bickta, Kutztown, Pennsylvania

Recipe Creator

Community Cook