Roasted Potatoes and Artichokes with Feta

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4 servings (serving size: 2 cups)


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2 pounds small red potatoes, quartered
2 (14-ounce) cans artichoke hearts, halved
2 tablespoons chopped fresh or 2 teaspoons dried thyme
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
1/2 cup (2 ounces) crumbled feta cheese


Preheat oven to 425°.

Combine the first 6 ingredients in a large bowl, tossing well to coat. Arrange the potato mixture in a 13- x 9-inch baking pan coated with cooking spray. Bake at 425° for 40 minutes or until the potatoes are tender, stirring occasionally. Combine the potato mixture and feta cheese, and toss well.

Created date

September 1998

Nutritional Information

Calories 337
Caloriesfromfat 19 %
Fat 7.1 g
Satfat 2.7 g
Monofat 3.2 g
Polyfat 0.6 g
Protein 14 g
Carbohydrate 60.8 g
Fiber 4.3 g
Cholesterol 13 mg
Iron 5.9 mg
Sodium 656 mg
Calcium 194 mg