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
Roasted Smashed Potatoes with Artichokes
Updated on May 20, 2023
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.<div data-original-title="" title=""></div><div data-original-title="" title=""> 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. </div>
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