Recipe: Roasted Potatoes with Artichoke Hearts and Feta

ROASTED POTATOES
WITH ARTICHOKE HEARTS AND FETA

2 pounds small red potatoes, quartered
2 cans (14 oz each) artichoke hearts, halved
2 tablespoons chopped fresh thyme (or 2 tsp. dried thyme)
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup crumbled feta (2 oz)

Preheat oven to 425 degrees F.

Combine all the ingredients, except the feta, in a large bowl, tossing well to coat. Arrange the potato mixture in a 13x9-inch baking pan that has been coated with cooking spray.

Bake at 425 degrees F for 40 minutes or until the potatoes are tender, stirring occasionally.

Combine the potato mixture and the feta, and toss well.

Makes 4 servings (2 cups per serving)
Source: Cooking Light magazine, September 1998