Roasted Potatoes and Artichokes

Roasted potatoes and artichokes get tossed in marinade for an extra boost of flavor. Preheating the sheet pan in the oven gets you crispier potatoes in less time.
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
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.
Roast potatoes 30 to 35 minutes until browned on the bottom. Meanwhile, drain artichokes, reserving 1/4 cup of the marinade.
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.