Roasted Fingerling Potatoes and Artichokes with Garlic and Thyme
This dish is one of the simple joys that comes from freshly dug new potatoes and the inimitable artichoke. You need nothing more than garlic and a hit of thyme to create a side that totally speaks of the earth and that would make even a simple grilled steak sublime.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat the oven to 400°F.
Step 2
Halve the potatoes lengthwise. Peel and halve the garlic cloves.
Step 3
Heat the butter and oil together in a large, ovenproof sauté pan over medium-high heat. Add the potatoes, cut-side down, in a single layer. Cook until the potatoes are golden, 4 to 5 minutes.
Step 4
Turn the potatoes and add the artichokes, cut-side down. Nestle the garlic and thyme amid the vegetables. Pop into the oven and roast until the artichokes and potatoes are tender, 10 to 12 minutes. Season to taste with salt and pepper and serve.
