Roasted Potatoes and Artichokes Recipe

Roasted Potatoes and Artichokes Recipe photo by Taste of Home

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Potato wedges and artichoke hearts are roasted to perfection in this hearty recipe from Mary Relyea of Canastota, New York. For added zing, Mary sprinkles the veggies with crumbled feta cheese.

This recipe is:

Diabetic Friendly

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Roasted Potatoes and Artichokes Recipe

Prep: 10 min. Bake: 35 min.

Yield: 2 Servings

10 35 45

Ingredients

8 small red potatoes, quartered
1/2 cup halved water-packed artichoke hearts, rinsed and drained
1 teaspoon olive oil
3/4 teaspoon dried thyme
1/8 teaspoon salt
Dash coarsely ground pepper

Directions

Place potatoes and artichokes in a shallow baking pan coated with cooking spray. Drizzle with oil. Sprinkle with thyme, salt and pepper; stir to coat.
Bake, uncovered, at 425° for 35-40 minutes or until potatoes are tender, stirring every 15 minutes. Yield: 2 servings.

Nutritional Facts 1 cup equals 173 calories, 3 g fat (trace saturated fat), 0 cholesterol, 284 mg sodium, 33 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Originally published as Roasted Potatoes and Artichokes in Cooking for 2 Winter 2008, p25