Roasted Potatoes and Artichokes with Feta

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 337
  • Calories from fat: 19%
  • Fat: 7.1g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 0.6g
  • Protein: 14g
  • Carbohydrate: 60.8g
  • Fiber: 4.3g
  • Cholesterol: 13mg
  • Iron: 5.9mg
  • Sodium: 656mg
  • Calcium: 194mg

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

  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.
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