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Roasted Potatoes and Artichokes with Feta

Yield 4 servings (serving size: 2 cups)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 425°.

  2. 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.