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Roasted Potatoes and Artichokes

Potato wedges and artichoke hearts are roasted to perfection in this hearty recipe from Mary Relyea of Canastota, New York. For added zing, Mary sprinkles the veggies with crumbled feta cheese.
  • Total Time
    Prep: 10 min. Bake: 35 min.
  • Makes
    2 servings


  • 8 small red potatoes, quartered
  • 1/2 cup halved water-packed artichoke hearts, rinsed and drained
  • 1 teaspoon olive oil
  • 3/4 teaspoon dried thyme
  • 1/8 teaspoon salt
  • Dash coarsely ground pepper


  • Place potatoes and artichokes in a shallow baking pan coated with cooking spray. Drizzle with oil. Sprinkle with thyme, salt and pepper; stir to coat.
  • Bake, uncovered, at 425° for 35-40 minutes or until potatoes are tender, stirring every 15 minutes.
Nutrition Facts
1 cup: 173 calories, 3g fat (0 saturated fat), 0 cholesterol, 284mg sodium, 33g carbohydrate (2g sugars, 3g fiber), 5g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

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Average Rating:
  • Loiscooks
    Jul 31, 2016

    Very good recipe! I didn't have water-packed artichokes, so I used marinated artichokes and omitted the olive oil. I think next time, I will still include the olive oil. These tasted great! Thanks for sharing this recipe.

  • hbaseley
    Mar 20, 2012

    Great tangy flavor. Pairs very well with fish - we particularly like it with the Baked Tilapia (with capers) recipe.

  • rnzingmark
    Apr 10, 2009

    No comment left