Roasted Potatoes and Artichokes with Feta

recipe

Yield:

4 servings (serving size: 2 cups)

Recipe from

Cooking Light

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

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

Preparation

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.

September 1998
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