Roast Idaho® Potatoes with Artichokes, Mushrooms and Olives


  • 1 ½ pounds baby yellow and/or red Idaho® potatoes
  • 1 tablespoon olive oil
  • salt and pepper
  • 6 baby artichokes
  • 1 cup sliced white mushrooms
  • 1 lemon, zested and juiced
  • ½ cup pitted black olives, halved
  • 2 tablespoons chopped parsley


  1. Heat oven to 425ºF. Toss the potatoes in oil and arrange on a baking sheet in a single layer. Season with salt and pepper. Roast for 15 minutes.
  2. Prepare the artichokes by cutting off the tops and stems and removing the tough outer leaves. Slice the artichokes in half.
  3. Stir the prepared artichokes, mushrooms, and lemon zest in with the potatoes. Roast an additional 15 minutes.
  4. Stir in the lemon juice, parsley and olives.


If baby artichokes aren’t available, substitute 1 ½ cups of frozen artichoke hearts (defrosted and pat dry).

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Yield: 4
Calories: 224
Fat: 6 g
Protein: 7 g
Cholesterol: 0 mg

Lauren Keating
Food Blogger
Healthy Delicious

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