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Roast potatoes and Jerusalem artichokes with lemon and sage from Ottolenghi: The Cookbook (page 60) by Yotam Ottolenghi and Sami Tamimi

  • sage
  • Kalamata olives
  • parsley
  • Jerusalem artichokes
  • cherry tomatoes
  • baby potatoes

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Notes about this recipe

  • Rutabaga on April 23, 2018

    I made this again with the Jerusalem artichokes - delicious!

  • JulieQC on December 03, 2017

    This has become a family favorite. Streamlined the recipe to baking the potatoes longer instead of parboiling. Often sprinkle with feta for a complete meal. In a pinch we substituted oil marinated artichoke hearts for the Jerusalem artichokes and the earthiness made for a good substitute.

  • e_ballad on June 09, 2017

    This was great, albeit without olives, which I'm sure would have lifted this to amazing (adverse husband!). Can break it up to cook spuds in advance, making this an easy midweek side. Definitely to be repeated!

  • Rutabaga on October 09, 2015

    I made this without the Jerusalem artichokes, but will certainly want to try it again once I have some on hand. The lemon, olive garlic, and tomatoes are fantastic with the potatoes (I used German butterballs). The only problem was some of the lemon slices started to burn. It's probably best to make sure they are layered on top of the potatoes to prevent this, not sitting on their own on the pan. And, while this is not a difficult dish to make, it requires a lot of cooking/baking time, so is not the easiest side dish for a weekday.

  • Melanie on September 09, 2013

    Loved this dish (despite not including the jerusalem artichokes). I made this one with potatoes only and loved that they became soaked through. Good mix of sweet, savoury and sourness in this dish.

  • mcvl on August 04, 2013

    Delish! Also easy enough that I could give the recipe to my husband and say: Do this. I had him make two changes: Nuke the potatoes instead of boiling them (easier, fewer dishes, and I think tastier). Use sage as the finishing herb instead of parsley; doubling up on the sage is good.

  • lizwinn on December 18, 2010

    The layers of flavors are fantastic.....a new family favorite. An excellent main dish for vegan guests.

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