The type of potato you use matters here. I discovered this, much to my dismay, when I tried to substitute ordinary russet potatoes for new potatoes - thirty minutes was not enough time for the russets to roast all the way through.
Ingredients
- 1 lbs red potatoes, quartered or chunked
- 1 lbs new potatoes, quartered or chunked
- 2 tsp fresh garlic
- 2 tbsp olive oil
- 2 tbsp fresh rosemary, chopped
- 1 tsp cracked black pepper
- 1 lbs artichoke hearts, quartered (one 14-oz can drained)
- ¼ c roasted red peppers (or sun-dried tomatoes), diced
- 2 tbsp fresh parsley, coarsely chopped
Dressing:
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- ½ tsp oregano, dry
- 3 tbsp olive oil
Instructions
Preheat oven to 375 degrees.
Wash and scrub the potatoes, quarter or chunk them so all pieces are roughly the same size.
In a large mixing bowl, toss the potatoes with olive oil, garlic and rosemary. Transfer to a baking sheet and roast in the oven until crispy on the outside and tender (approx. 30 minutes). Remove them from the oven and reserve.
While the potatoes are roasting, whisk together the mustard, oregano and lemon juice, and slowly whisk in the oil until ingredients are completely incorporated. Season with salt and pepper to taste.
In a large mixing bowl, combine the artichokes, roasted red peppers and parsley with the dressing. Mix well, then add the roasted potatoes. Let the flavors marinate for 30 minutes, mixing occasionally, then serve at room temperature.
