Roasted potatoes make a worthy sidekick to many great suppers, and these savory potatoes aren’t just thrown in the oven. Roasted potatoes are best if given the proper guidance via plenty of seasoning and even additional vegetables to spice up the flavor profile, like the sunchokes in this recipe. The big knobby root vegetable, known as a sunchoke, has gained increasing attention in recent years at farmers’ markets across the country due to its versatility, quick-cooking nature, minimal prep time, and nutty flavor profile. Often mistakenly referred to as Jerusalem artichokes, sunchokes have no origins in Jerusalem, and they really don't taste like artichokes. If anything, sunchokes can be accurately compared to potatoes, both in how they're grown underground and their earthy flavor profile. Together, potatoes and sunchokes are a hearty side to place alongside your grilled chicken or steak with a fresh salad. And, to make things better, they’re so easy to make—just make sure the cubes, slices, or whatever shape you’d like your roasted vegetables in are roughly the same size, to ensure even cooking. Garlic, rosemary, and butter give robust flavor to the potatoes and sunchokes, so you don’t have to worry about pairing your dinner with a bland vegetable side. If you prefer to toss your veggies in olive oil, you can substitute that instead of using butter for these. Just pop them in the oven on a sheet pan, stir occasionally, and you’re set! Make as big of a batch as you need to fill up your crew.
1/2 pound butter
2 pounds marble potatoes
1 pound sunchokes, cut into 1-inch cubes
1 head garlic cloves, crushed
2 rosemary sprigs, leaves only
1 teaspoon kosher salt
1/2 teaspoon cracked black pepper
How to Make It
Preheat the oven to 350°F. Melt the butter in a small stockpot.
Arrange the potatoes, sunchokes, garlic, and rosemary leaves on a sheet tray in an even layer. Drizzle with the butter and toss to coat. Bake the vegetables for 30 minutes, stirring every 5 to 10 minutes.