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Roasted Potatoes and Artichokes Recipe

Roasted Potatoes and Artichokes Recipe

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.
TOTAL TIME: Prep: 10 min. Bake: 35 min. YIELD:2 servings


  • 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


  • 1. 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.
  • 2. Bake, uncovered, at 425° for 35-40 minutes or until potatoes are tender, stirring every 15 minutes. Yield: 2 servings.

Nutritional Facts

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

Reviews for Roasted Potatoes and Artichokes

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Loiscooks User ID: 3656565 252033
Reviewed Jul. 31, 2016

"Very good recipe! I didn't have water-packed artichokes, so I used marinated artichokes and omitted the olive oil. I think next time, I will still include the olive oil. These tasted great! Thanks for sharing this recipe."

hbaseley User ID: 3311639 156474
Reviewed Mar. 20, 2012

"Great tangy flavor. Pairs very well with fish - we particularly like it with the Baked Tilapia (with capers) recipe."

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