Fingerling Potatoes with Roasted Tomatoes & Artichokes PDF Print E-mail
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Prep: 7 min. •  Cook: 35 min. •  Serves: 2


  • 8 oz. Potato Inspirations™ fingerling potatoes, sliced lengthwise
  • 1 jar artichokes
  • 4 large Roma tomatoes, cut into wedges
  • 2 cloves garlic, minced
  • 1-2 tbsp. olive oil
  • Salt and pepper, to taste


Preheat the oven to 350-degrees.

Toss potatoes, artichokes, tomatoes and garlic with olive oil and spread evenly on a baking sheet. Season with salt and pepper, to taste.

Roast vegetables in the oven for 25 minutes, then turn the vegetables over and roast for an additional 10 minutes.

Remove from the oven and serve.