Rosemary Roasted Potatoes with Artichokes


Prep time45 minutes
Cooking time30 minutes
Total time1 hour, 15 minutes


Flavorful roasted potatoes and artichokes are dressed in a parsley and Dijon dressing to make a delightful side!


1 pound
potato, red (quartered)
1 pound
potato, new (halved)
2 teaspoons
garlic (minced)
4 tablespoons
olive oil (divided)
1 tablespoon
rosemary, fresh (chopped)
1 teaspoon
black pepper (cracked)
1 pound
artichoke hearts (quartered)
1/3 cup
roasted red peppers (diced)
3 tablespoons
parsley, fresh (coarsely chopped)
1 tablespoon
Mustard, Dijon
1 tablespoon
lemon juice
1/2 teaspoon
oregano, dried
1 cup
ham (or salami, cubed, optional)


Preheat your oven to 375°F.

In a large mixing bowl, toss the potatoes with 1 Tbsp olive oil, garlic, and rosemary. Transfer to a baking sheet and roast for 30 minutes. Set aside.

Whisk together the mustard, oregano, and lemon juice. Slowly whisk in 3 Tbsp olive oil until it is completely incorporated. Season with salt and pepper to taste.

In a large mixing bowl, combine the artichokes, roasted red peppers, roasted potatoes, and parsley with the dressing. Let sit 30 minutes at room temperature, stirring occasionally.

If using, add ham or salami.  For a Mediterranean flavor, add chopped sun dried tomatoes or Kalamata olives, or crumble feta cheese over the salad.