- 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
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