Ingredients
8 small red potatoes, quartered1/2 cup halved water-packed artichoke hearts, rinsed and drained1 teaspoon olive oil3/4 teaspoon dried thyme1/8 teaspoon saltDash coarsely ground pepper
Preparation
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.
