Email to Terry Ward      

Roasted Potatoes and Artichoke Feta

Recipe Introduction


Cooking Light-9/98





List of Ingredients



• 2 pounds small red potatoes, quartered
  
• 2 (14 ounce) cans artichoke hearts, halved
  
• 2 tablespoons chopped fresh or 2 tsp. dried thyme
  
• 1 tablespoon olive oil
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon black pepper
  
• cooking spray
  
• 1/2 cup (2 ounce) crunbled feta
  






Instructions



1. Preheat oven to 425 degrees.
   
   
2. Combine the first 6 ingredients in a large bowl, tossing well to coat. Arrange the potato mixture in a 13x9" baking pan coated with cooking spray. Bake at 425 degrees for 40 minutes or until the potatoes are tender, stirring occasionally. Combine the potato mixture and the feta, and toss well. Yield: 4 servings ( serving size:2 cups)
   
   
3. 337 cal, 7.1g fat, 14g pro, 60.8g carb, 4.3g fiber, 13mg chol, 5.9mg iron, 656 mg sod.
   
   
4. Servings: 4