Recipe courtesy of Guy Fieri
Save Recipe Print
Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Bring a large pot of salted water to a boil over medium heat. Add the potatoes and cook until just tender. Drain and turn out onto a cutting board. Smash the potatoes with the side of a large knife or spatula.

Heat a large cast iron skillet over medium-high heat and add the olive oil. When the pan is very hot, but not smoking, add the cipollini onions, and cook until starting to caramelize, about 4 to 5 minutes Add in the drained artichokes and season with salt and pepper, to taste. Cook for 2 to 3 minutes before turning them so that they will caramelize. Add the potatoes and cook until the potatoes are starting to brown, then stir in the garlic and the thyme. Slowly pour in the chicken stock, scraping up the bits from the bottom of the pan. Sprinkle with the vinegar and adjust seasoning with salt and pepper, if necessary. Transfer to a platter and garnish with chopped parsley.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Green Bean and Potato Casserole

Recipe courtesy of Damaris Phillips

Old School Sweet Potato Souffle

Recipe courtesy of The Neelys

Corned Beef Hash Brown Casserole

Recipe courtesy of Food Network Kitchen

Almost-Famous Bloomin' Onion

Recipe courtesy of Food Network Kitchen

French Onion Soup

Recipe courtesy of Alton Brown

Warm Artichoke and Bacon Dip

Recipe courtesy of Giada De Laurentiis

Sweet Potato Casserole

Recipe courtesy of Anne Burrell

Baked Potato Wedges

Recipe courtesy of Ina Garten

Calley's Sweet Potato Pie

Recipe courtesy of Calley Anderson

Browse Reviews By Keyword