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Roasted Potatoes and Artichokes

5 | 2 Reviews
Total Time:Prep: 10 min. Bake: 35 min.

By Taste Of Home Editorial Team

Recipe by Mary Relyea

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 23, 2022

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.

TEST KITCHEN APPROVED

Roasted Potatoes and Artichokes

5 | 2 Reviews Add your review
Yield:2 servings
Prep:10 min
Cook:35 min
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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
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Directions

  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.

Nutrition 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.
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