- 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
- 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.
Originally published as Roasted Potatoes and Artichokes in Cooking for 2 Winter 2008, p25
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Reviewed Mar. 20, 2012
"Great tangy flavor. Pairs very well with fish - we particularly like it with the Baked Tilapia (with capers) recipe."