Roasted Potatoes and Artichokes Recipe

5 2 3
Roasted Potatoes and Artichokes Recipe
Roasted Potatoes and Artichokes Recipe photo by Taste of Home
Publisher Photo

Roasted Potatoes and Artichokes Recipe

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5 2 3
Publisher Photo
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.
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. Bake: 35 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. Bake: 35 min.

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

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.

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

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Reviews forRoasted Potatoes and Artichokes

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MY REVIEW
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."

MY REVIEW
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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