Roasted Potatoes with Artichoke Hearts

(This post was originally published here as part of the Whip It Up challenge.)

Last week while I was in Seattle, I got a hankering to cook something. I decided that as long as I documented the process, I could count it as my Whip It Up contribution. I knew we were having a BBQ that night, complete with Bratwurst and I decided that something with spicy mustard would be a perfect pair to a nice, crispy Brat. So I thought, and I thought, and I thought, and when I gave up and finally let the nice folks at Google do my thinking for me. I came up with this recipe for roasted potatoes with artichoke hearts, and thought that spicy mustard would make the whole thing quite divine.

These potatoes were an absolute hit! Everyone loved them, even the little kids. I actually was a little embarassed at all the praise tossed my way. I fully admit that I am much better at googling something and following instructions than I am at actually cooking.

The recipe will be after the break; here’s the nitty gritties:

• Total Prep-Time: 10 minutes to put together, about 30 minutes to cook.
• Was the recipe easy to follow: Yes, this is perhaps one of the simplest “gourmet”ish dishes I’ve ever whipped up.
• Are the ingredients easy to find: Yes, potatoes, onion, garlic and canned artichoke hearts.
• Do you need special equipment: No
• Does the end result taste delicious: It was absolute divine! I did have to add some more salt and fresh-ground pepper. The spicy mustard really added some kick!
• Would I make it again: It will be added to my staple-foods.

Roasted Potatoes with Artichoke Hearts

5-6 red potatoes, scrubbed and chopped into bite-sized pieces
1 can (15 oz) artichoke hearts, drained & chopped
1/2 yellow onion, diced
2-3 cloves garlic, minced
1/4 cup(ish) olive oil
salt and fresh ground pepper

Pre-heat oven to 400.
Cover a cookie sheet/baking sheet in tin-foil, for easy clean-up.

Chop potatoes, artichoke hearts, onion and garlic. Combine in a large bowl with olive oil, salt and pepper. Stir until potato mixture is coated in oil, you may have to add a little more oil along the way.

Spread potatoes evenly over cookie sheet in a single layer, add more salt and pepper.

Pop into the oven and roast until the potatoes are tender, about 35 minutes. Every 10-12 minutes take them out and stir them up so the potatoes cook evenly. Serve with bratwurst and spicy mustard.

(Just a note on bratwurst, before putting them on the grill, I like to boil them in beer and onions, it gives them an absolutely delicious flavor. This is a trick I learned from Comiskey Park (now U.S. Cellular Field) in Chicago.)