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What You’ll Need (4-6 servings):
- 1 lbs of baby yukon potatoes, washed and scrubbed
- 1 can of artichokes
- 1 large shallot
- 1 clove of garlic, minced
- zest of 1 lemon
- paprika
- oregano
- sea salt
- cracked black pepper
- truffle oil (optional)
- 3 tbsp EVOO
- large oven-safe dish/tray
- medium sized pan
- sharp knife
- wooden spoon or spatula
Step 1:
Preheat the oven to 450 degrees. Wash and dry all of the vegetables, and get out your cutting board. Slice potatoes into thick coins- about 1/4″ thick. Try to cut them up into similar shapes and sizes, so that they cook evenly.
Step 2:
Remove artichokes from the can and pull them apart. Try to get rid of as much liquid as possible- you may need gently squeeze them out and blot with a paper towel.
Step 3:
Use EVOO to grease your sheet tray and spread the artichokes and potato coins on top. Make sure that most (if not all) the potatoes are touching the pan in a single layer. You might need to use 2 sheets. Artichokes don’t have to touch the pan, as they will cook much faster. Sprinkle salt, pepper, oregano, paprika on top and pop into the oven for 30-40 minutes or until golden brown.
Step 4:
While the potatoes are cooking, chop 1 large shallot and mince 1 garlic glove, and let them sweat in EVOO on the stove top on low heat. When they are nice and caramelized (about 10-15 minutes) remove from heat and set aside.
Step 5:
When the potatoes are golden brown and crispy, remove from the oven and put them in a large bowl. Fold in shallots/garlic, sprinkle with the zest of one lemon, and drizzle with some white truffle oil before serving.
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