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.<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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