Wednesday, December 19, 2007

Roasted Potatoes and Artichokes

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

1. 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°F for 35-40 minutes or until potatoes are tender, stirring every 15 minutes.

Robyn's notes: this was ok, but the potatoes were a little too crunchy for my taste. I probably needed to bake them longer.

** 2 Stars: Acceptable. At least one of us liked this enough for me to make it again, if I make changes

No comments: