Roasted Fingerling Potatoes and Artichokes with Garlic and Thyme

1. 1

   Preheat the oven to 400F.

2. 2

   Halve the potatoes lengthwise.

3. 3

   Peel and halve the garlic cloves.

4. 4

   Heat the butter and oil together in a large, ovenproof saute pan over medium-high heat.

5. 5

   Add the potatoes, cut-side down, in a single layer.

6. 6

   Cook until the potatoes are golden, 4 to 5 minutes.

7. 7

   Turn the potatoes and add the artichokes, cut-side down.

8. 8

   Nestle the garlic and thyme amid the vegetables.

9. 9

   Pop into the oven and roast until the artichokes and potatoes are tender, 10 to 12 minutes.

10. 10

    Season to taste with salt and pepper and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.