Rosemary Roasted Potatoes with Artichokes

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

Prep Time

45 minutes

Cook Time

30 minutes


4 Servings


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.