Roast potatoes and artichokes with lemon and sage from Ottolenghi's, The Cookbook

After spending some time reading through Ottolenghi's The Cookbook, I decided to try a recipe using the red potatoes that I recently purchased at the market. Although the recipe calls for new potatoes or small boiling potatoes, the red potatoes added a robust flavor that worked nicely with the other ingredients. The book and recipe can be found here www.amazon.com.

The finished product...

The sage really brings out the flavors of the vegetables and the cherry tomatoes and kalamata olives add nice color and texture to make this recipe really great.

I added a spring mix salad with lemon vinaigrette to compliment the lemony flavors of the artichokes and potatoes.