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lemon-roasted potatoes & Jerusalem artichokes with bay & garlic

Who played loose with the facts and came up with  the name “Jerusalem Artichoke”? It’s neither artichoke nor does it hail from Jerusalem. They look somewhat like ginger root on the outside, all knobby, more like a small potato when you cut them open. Texture more like water chestnut, crisp and crunchy when raw. Flavor, sweeter than a potato, far more flavor than a water chestnut. And when paired with potatoes, scrumptious!

If you can’t find these little tubers, use all potatoes instead. You might try pairing reds and Yukon golds for extra color on your plate.

I’ve roasted them together here, in good olive oil, slices and juice of lemon, aromatic bay leaves and garlic. (Did you know how very well lemon goes with potatoes? In light of how delicious, it’s surprising how well-kept a secret that is.)

To the nearly finished potatoes, you could add halved cherry tomatoes, or Kalamata olives. You could increase the garlic to 4 cloves if you and your love agree to eat them together. You could add dried mint or oregano. You have options, depending on which direction you’d like to take your meal. But here’s a very delicious beginning…

Lemon-Roasted Potatoes & Jerusalem Artichokes with Bay & Garlic

(about 4 servings)

  • 1 pound (500 g) Yukon gold potatoes
  • 1 pound (500 g) Jerusalem Artichokes
  • 2 lemons, washed, then sliced in ¼-inch slices (seeds removed)
  • 2 Tablespoons very good Extra Virgin Olive Oil
  • 2 Tablespoons lemon juice
  • 2 bay leaves (fresh, if possible – if they’re more than a year old, they’ll have little flavor left)
  • 2 whole garlic cloves, crushed (but not chopped)
  • Salt
  • Pepper

Optional additions: dried mint or oregano, cherry tomatoes halved, Kalamata olives, more garlic.

Wash the potatoes and put them whole into a pot of cold water. Bring to a boil, reduce temperature to a gentle simmer. Cook for 15 minutes then pour the pot’s contents into a colander. When potatoes have cooled enough to handle, cut them in half or quarters, depending on their size.

While the potatoes are cooking, prepare the Jerusalem artichokes. Peel their skins and cut in approximately 2-inch pieces (5 cm). Don’t worry if you can’t remove all the peel. It won’t matter in the end at all.

Tumble the cut potatoes and “chokes” into a baking dish or roasting pan large enough to accommodate them. (They’ll brown better if not overcrowded.) Cut lemons into ¼-inch rounds and add to the potatoes. Scatter with generous amounts of salt and pepper, the bay leaves, other herbs (if using), drizzle lemon juice and olive oil. Give it all a good toss, then put them into a preheated to 425°F (220°C) oven for about 40 minutes or so. During the roasting, stir and redistribute a couple of times.

(NOTE: You can roast these, along with the marinated turkey in the previous post, in the same oven. Add them to the oven after the temperature on the turkey’s been reduced the first time. When the turkey comes out of the oven to rest, boost the oven temperature back up to 425°F (220°C) and cook until potatoes are nicely browned. Carefully employ the broiler if needed.)

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21 Comments Post a comment
  1. I do love how you’re expanding my knowledge — never have had one of these ‘chokes. Sound so interesting! I do know how much I love lemon and potatoes – great for roasting, discovered through a little Mediterranean cooking. (I love how Easter brings out the Greek in you.)

    March 31, 2012
    • Funny how that happens! 😉 Stay tuned!

      March 31, 2012
  2. Oooh they look divine – I love sunchokes and the funny thing is – they grow in the fall in the back of my house! They can be quite expensive in the stores but are a lovely taste sensation – especially among these gorgeous yellow potatoes.
    Lovely! I am hungry now!

    March 31, 2012
    • Oh aren’t you a lucky gull! Sunchokes out your back door! We were hungry for them again this morning too, so took the leftover, sliced them and the potatoes up, added onion and fennel bulb and had ourselves a great little hash with our scrambles. 😉

      March 31, 2012
  3. Ha, that’s too cool. I hadn’t seen them raw, just cooked. I need to seek them out. This recipe looks wonderful.

    March 31, 2012
  4. Hmm… it seems to be a day of approximation… This looks so wonderful and comforting, Spree!

    March 31, 2012
  5. I see Jerusalem artichokes frequently at my produce stand but never knew what to do with them … well, until now, that it. And if I’m going to like them, best to roast them with potatoes because I really enjoy oven-roasted potatoes. You’ve convinced me, Spree, to repeat this recipe and give these “chokes” a try. Thanks for pointing me in this direction and sharing another great recipe!

    March 31, 2012
    • Please see Chica Andaluza Tanya’s comment! 😉 You may (or may not) decide to prepare this recipe with the potatoes alone. But they were delicious!

      April 1, 2012
  6. Your photos rock my world. That is all.

    xox

    March 31, 2012
  7. Hi, I just stopped by to visit your blog and thought I’d say I had a great visit.

    March 31, 2012
  8. I have never seen them in Spain but occasionally did used to buy them when I was in the UK. They are gradually making a reappearance there afterr falling out of favour in prudish Victorian times because of their…erm…gassy effects! I think you´d have to eat quite a lot though 😉 Lovely recipe, and yes potatoes with lemon are so good!

    April 1, 2012
    • Haha! Errr, ahem, my husband I discovered what the priggish Victorians’ objection was. 🙂

      April 1, 2012
  9. roasting with lemon sounds devine 🙂

    April 1, 2012
  10. I’ve never tried these, but your pictures make me want to go get some sunchokes right now, ignoring any Victorian objections!

    April 1, 2012
    • Let me know how it goes! 😉

      April 2, 2012
  11. I find virtually all root vegetables tasty and flavorful–I just prepared a dark Japanese curry with turnips, parsnips and potatoes along with peppers, onions and celery for lightness and color last night. If it weren’t for their relatively low prices and wide availability, I think root vegetables would be regarded more highly by all. I’ve eaten Jerusalem Artichokes a number of times in the past but don’t see them much in the produce section these days. This recipe looks delicious though and I’ll try to find some.

    April 1, 2012
    • Frequently Joe I’ll see Jerusalem artichokes in a plastic bag in the Asian vegetable section near the ginger root. Your Japanese curry sounds luscious! Three cheers for the root vegetables!

      April 2, 2012
  12. Well, I don’t think I’ve seen these at all.. actually, they’ve probably been in the shops but I didn’t know what I was looking at or for. Excellent recipe and very informative, beautiful spree! xoxo Smidge

    April 1, 2012
    • There they go, hiding in plain sight again! 🙂

      April 2, 2012
  13. Sounds incredibly tasty, and truly well suited to the turkey roast. Beautiful! Just like the lady who prepared it all. 🙂

    April 9, 2012

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