Roasted Purple Peruvian Potatoes and Artichokes With Feta

[Guest guest]

If you can't find purple potatoes use the red ones.

 

Roasted Purple Peruvian Potatoes and Artichokes With

Feta

 

2 pounds purple Peruvian fingerling potatoes, sliced

into bite-size pieces

2 14 ounce cans artichoke hearts, halved

2 tablespoons chopped fresh thyme

1 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

cooking spray

1/2 cup crumbled feta cheese

 

Preheat oven to 425 degrees. Combine first six

ingredients in a large bowl, tossing well to coat.

Arrange potato mixture in a 13-inch-by-9-inch baking

pan coated with cooking spray.

Bake at 425 degrees for 40 minutes or until the

potatoes are tender, stirring occasionally. Combine

the potato mixture and feta cheese, and toss well.

Serves 4.

 

 

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