Serves

4

Prep time 10 minutes

Cook time 40 to 50 minutes

Ingredients

2 lbs. baby red potatoes (1 to 1 1/2-inches in diameter), cut in half

3 Tbsp. olive oil

1/2 tsp. salt

Ground black pepper

1 jar (12 oz.) Del Monte® Marinated Quartered Artichoke Hearts

2 Tbsp. chopped fresh parsley

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Directions

  1. Place a rimmed baking sheet in the oven and preheat to 425°F for 10 minutes. In a large bowl, toss potatoes with olive oil, salt and a few grinds black pepper. Remove hot baking sheet from oven, add potatoes and arrange in a single layer cut-side-down.

  2. Roast potatoes 30 to 35 minutes until browned on the bottom. Meanwhile, drain artichokes, reserving 1/4 cup of the marinade.

  3. Remove baking sheet from oven. Toss potatoes. Add artichokes and arrange back in a single layer with the potatoes cut-side-up. Roast 10 to 15 minutes until potatoes are well-browned and tender. Drizzle with reserved marinade and toss to combine. Garnish with parsley before serving.

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