These are the perfect side dish to make if you’re hosting a dinner party or as part of a midweek dinner. These roasted potatoes with artichokes & olives are so easy to make – toss all the ingredients together on a pan and roast in the oven! Super simple and delicious!
Ingredients
- 600g fingerling potatoes (or any potato)
- 30g kalamata olives, pitted
- 70g artichoke hearts *use from a jar and make sure to drain the excess oil
- 1 teaspoon coriander seeds, crushed
- 1/2 a clove of garlic
- 1 teaspoon paprika
- Juice and slices of 1/2 a lemon
- 40g olive oil
- 2 sprigs of tarragon, leaves removed from stem
- pinch of salt and pepper
Method
- Preheat the oven to 400°F.
- Start by slicing the potatoes in half and add them to a bowl. Then add in the olives and artichoke hearts. Put the garlic through a garlic press and add it to the bowl.
- Add the juice of half a lemon along with sliced lemon pieces cut into quarters. Remove the tarragon from its stem and add as well.
- Use a mortar and pestle to crush the coriander seeds and add it to the bowl along with the paprika, salt, pepper, and olive oil. Toss all together, then transfer to a baking pan.
- Cook in the oven for 30 – 40 minutes until the potatoes are fork tender.
- Serve right away or leave in the fridge until you’re ready to serve!
