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Roasted Potatoes and Artichokes


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Member since 2006

Serves 2 | Prep Time | Cook Time

Ingredients

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. Yield: 2 servings.


Nutrition Facts: 1 cup equals 173 calories, 3 g fat (trace saturated fat), 0 cholesterol, 284 mg sodium, 33 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.



Pairs Well With


Notes

This went great with pork chops. Maybe my potatoes were bigger than what was called for, because this really did seem like 3-4 servings rather than just 2. I also used a whole can of artichoke hearts, as there was so much potato. Only suggestion to modify the recipe is to use a bit more oil or cooking spray, as some of my potatoes stuck to the pan. But then again I cooked mine longer than the recipe called for as I like my potatoes on the crispy side.

From Cooking for 2

Nutrition Facts: 1 cup equals 173 calories, 3 g fat (trace saturated fat), 0 cholesterol, 284 mg sodium, 33 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

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