Updated: Apr 6
1 lb Baby Yukon Gold Potatoes
2 jars (7-1/2 ounces each) marinated quartered artichoke hearts
1 1/2 TBSP Himalayan Pink Sea Salt
fresh cracked pepper, to taste
Preheat the oven to 400˚.
Boil the potatoes in water for about 10 minutes or until they are tender but not mushy. Drain thoroughly.
Drizzle oil in a 12-in. cast-iron or other ovenproof skillet; arrange potatoes and artichokes over oil. Using a potato masher, flatten potatoes to 1/2-in. thickness; sprinkle with salt and pepper. Roast until crispy and golden brown, 20-25 minutes.