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


Ingredients:

  • ½ lb. 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

 

Directions:


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.