Tuesday, October 4, 2011

Roasted Red Potatoes and Artichokes

Recipe rewind... Linking up with a previous post for the weekend potluck [2/17/12]. An easy and delicious side dish. The thyme and saltiness of the feta...yum!

10 Red potatoes
2 cans Artichoke hearts - drained
1 C Diced onion
1 TBS Thyme
1/4 to 1/3 C Olive Oil
1/4 to 1/2 C Feta cheese [crumbled]
S & P

Preheat oven to 350 degrees.
Line a sheet tray with foil and coat with non-stick spray.

Wash and dry potatoes. Cut into halves and each half into thirds. [for quick cooking]. In a large bowl toss the potatoes, onion, olive oil and thyme. Layer on the sheet tray.

Take each artichoke and gently squeeze the packing liquid from it and then cut in half. Gently toss the artichokes in the bowl used for the potatoes. Layer on the sheet tray.

Bake 30 to 40 minutes - tossing halfway through cooking time.

Remove from oven and toss with feta cheese. S & P to taste.


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