PATATINE E CARCIOFI ARROSTO ROASTED POTATOES AND ARTICHOKES
Categories Herb Potato Side Roast Passover Vegetarian Artichoke Spring Kosher Gourmet Vegan Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6
Number Of Ingredients 14
Steps:
- Make gremolata:
- In a bowl stir together gremolata ingredients.
- Preheat oven to 400°F.
- In a large shallow baking pan rub potatoes with 2 tablespoons oil and season with pepper and salt. Add garlic, rosemary, and thyme and roast potatoes in middle of oven, shaking pan occasionally, until they are tender but still retain their shape, about 30 minutes (depending on size of potatoes).
- Reduce temperature to 350°F.
- Peel roasted garlic. Drain trimmed artichokes and pat dry. Quarter artichoke halves lengthwise. In a large deep non-stick skillet warm remaining 4 tablespoons oil over moderately low heat and cook artichokes with garlic, stirring frequently, 5 minutes. Add pepper and salt to taste and 1 cup broth or water and cook, stirring occasionally, until artichokes are tender and most of liquid is evaporated, about 15 minutes. (If artichokes are not yet tender, add additional water or broth and continue cooking in same manner.)
- Add artichokes and garlic to potatoes and halve any larger potatoes. Heat vegetables in middle of oven until just heated through, about 10 minutes. While vegetables are heating, chop remaining herbs. Add chopped herbs, three fourths gremolata, and pepper and salt to taste and toss to combine well.
- Serve vegetables sprinkled with remaining gremolata.
OVEN-ROASTED POTATOES: PATATE ARROSTO
When these roasted beauties reach that stage where they're caramelized on the outside and soft on the inside, you have achieved the perfect side dish. The Yukon Golds can also be parboiled whole and sauteed on the stovetop, in which case the serving time is more forgiving than in an oven. Roasting in an oven really affects a potato chunk's texture in such a way that the potatoes need to be served immediately, otherwise they'll dry out.
Provided by Food Network
Categories side-dish
Time 1h10m
Yield 4 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- On a baking sheet, place the potatoes, carrots, garlic, rosemary, and sage. Drizzle with the olive oil, season with salt and pepper to taste, and toss to coat.
- Roast for 50 to 60 minutes, tossing halfway through, until the potatoes are crisp and golden. Remove from the oven and serve.
- IMPORTANTE! To parboil and pan-roast these potatoes: In a pot, combine the whole potatoes with water to cover. Bring to a boil and cook for 15 minutes. Remove the potatoes from the pot and set them aside to cool. Cut the potatoes into 3/4-inch chunks and add to a large nonstick skillet with the carrots, garlic, rosemary, and sage. Dress with olive oil, salt, and pepper, and heat on high until the potatoes are crisp and golden, occasionally moving the potatoes by shaking the pan handle. Avoid stirring with a spoon or spatula, so that you don't break the skin, and the potatoes can achieve a nice sear.
ROASTED POTATOES AND ARTICHOKES
Potato wedges and artichoke hearts are roasted to perfection in this hearty recipe from Mary Relyea of Canastota, New York. For added zing, Mary sprinkles the veggies with crumbled feta cheese.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Place potatoes and artichokes in a shallow baking pan coated with cooking spray. Drizzle with oil. Sprinkle with thyme, salt and pepper; stir to coat. , Bake, uncovered, at 425° for 35-40 minutes or until potatoes are tender, stirring every 15 minutes.
Nutrition Facts : Calories 173 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 284mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
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