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Recipe by: The Little Potato Company
Flavors from the south of France are perfectly matched with the nutty sweetness of purple potatoes. Serve warm or at room temperature “al fresco”.
1.5 lb bag, petite/ creamer purple potatoes
¼ lb pearl onions, skinned
14 oz can, artichokes, drained & cut into halves or quartered
½ cup sliced sundried tomatoes in oil, drained, reserve 2 Tablespoons oil
¼ cup capers, drained
1 Tablespoon Herb du Provence (or Italian Seasoning)
½ cup shaved Parmesan
6 basil leaves, finely sliced, for garnish
Prep Time: 10min | Cook Time: 20min
Cut larger purples in half so all potatoes are approximately the same size for even roasting.
On a large baking tray combine purple potatoes, pearl onions, cut artichokes, sundried tomatoes, capers and seasoning.
Drizzle with reserved oil from sundried tomatoes (approx. 2 Tablespoons) and toss to coat.
Bake in a 375°F oven for 18-20 minutes until potatoes are easily pierced with a sharp knife.
Garnish with shaved Parmesan and sliced basil leaves.
Serve hot or at room temperature.
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