Roast Potatoes with Artichokes, Mushrooms, and Olives

Roast baby potatoes with artichokes and mushrooms are tossed with briny olives and bright lemon zest for an easy springtime side dish.

1½ 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

View the full recipe at Healthy. Delicious. →