Baked Potatoes and Jerusalem Artichoke

The combination of baked potatoes and Jerusalem artichoke (also known as sunchoke) is a delicious and rustic side dish that pairs well with many main courses. Here’s how to prepare them:

Ingredients

• 500 g of potatoes
• 500 g of Jerusalem artichoke
• 3 tablespoons of extra virgin olive oil
• 2 cloves of garlic
• A few sprigs of fresh rosemary (or 1 teaspoon of dried rosemary)
• Salt and pepper to taste

Preparation

1. Preheat the oven to 200 °C.
2. Thoroughly wash the potatoes and Jerusalem artichokes under running water, as the skin of the Jerusalem artichoke is very thin and is often eaten.
3. Cut the potatoes and Jerusalem artichokes into uniformly sized pieces so that they cook evenly.
4. Crush the garlic cloves with the broad side of a knife (the brave ones can leave them whole to then enjoy their full flavor).
5. In a large bowl, combine the potatoes and Jerusalem artichokes, extra virgin olive oil, garlic, rosemary, and sprinkle with salt and pepper to taste. Mix well so that each piece is well seasoned.
6. Transfer the potatoes and Jerusalem artichokes to a baking tray lined with parchment paper or slightly oiled.
7. Bake and cook for about 40-50 minutes or until they are golden and crispy on the outside, but soft on the inside. Halfway through cooking, you can turn them to ensure an even browning.
8. Taste and, if necessary, adjust the salt and pepper before serving.

Curious Facts

Jerusalem artichoke is known for its beneficial properties, such as the high content of inulin, a fiber that helps digestion. Moreover, it does not alter blood glucose levels, making it suitable for those following specific diets.

Tip: If you enjoy Italian flavors and want to add an extra touch to the dish, you could add grated Parmesan cheese in the last few minutes of cooking to create an even tastier crust.