Patatine E Carciofi Arrosto Roasted Potatoes And Artichokes Recipes

OVEN-ROASTED POTATOES: PATATE ARROSTO

When these roasted beauties reach that stage where they're caramelized on the outside and soft on the inside, you have achieved the perfect side dish. The Yukon Golds can also be parboiled whole and sauteed on the stovetop, in which case the serving time is more forgiving than in an oven. Roasting in an oven really affects a potato chunk's texture in such a way that the potatoes need to be served immediately, otherwise they'll dry out.

Provided by Food Network

Categories side-dish

Time 1h10m

Yield 4 to 8 servings

Number Of Ingredients 7

Oven-Roasted Potatoes: Patate Arrosto image

Steps:

Preheat the oven to 400 degrees F.
On a baking sheet, place the potatoes, carrots, garlic, rosemary, and sage. Drizzle with the olive oil, season with salt and pepper to taste, and toss to coat.
Roast for 50 to 60 minutes, tossing halfway through, until the potatoes are crisp and golden. Remove from the oven and serve.
IMPORTANTE! To parboil and pan-roast these potatoes: In a pot, combine the whole potatoes with water to cover. Bring to a boil and cook for 15 minutes. Remove the potatoes from the pot and set them aside to cool. Cut the potatoes into 3/4-inch chunks and add to a large nonstick skillet with the carrots, garlic, rosemary, and sage. Dress with olive oil, salt, and pepper, and heat on high until the potatoes are crisp and golden, occasionally moving the potatoes by shaking the pan handle. Avoid stirring with a spoon or spatula, so that you don't break the skin, and the potatoes can achieve a nice sear.

Ingredients

6 Yukon Gold potatoes, cut into 3/4-inch cubes
4 carrots, halved lengthwise and cut into chunks
5 garlic cloves
1 handful fresh rosemary sprigs
1 handful sage leaves
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

ROASTED POTATOES AND ARTICHOKES

Potato wedges and artichoke hearts are roasted to perfection in this hearty recipe from Mary Relyea of Canastota, New York. For added zing, Mary sprinkles the veggies with crumbled feta cheese.

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 2 servings.

Number Of Ingredients 6

Roasted Potatoes and Artichokes image

Steps:

Place potatoes and artichokes in a shallow baking pan coated with cooking spray. Drizzle with oil. Sprinkle with thyme, salt and pepper; stir to coat. , Bake, uncovered, at 425° for 35-40 minutes or until potatoes are tender, stirring every 15 minutes.

Nutrition Facts : Calories 173 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 284mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

Ingredients

8 small red potatoes, quartered
1/2 cup halved water-packed artichoke hearts, rinsed and drained
1 teaspoon olive oil
3/4 teaspoon dried thyme
1/8 teaspoon salt
Dash coarsely ground pepper

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