Ingredients

• 2 lbs small red potatoes, quartered
• 2 (14 oz) cans artichoke hearts, halved
• 2 tablespoons chopped fresh or 2 teaspoons dried thyme
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Cooking spray
• 1/2 cup (2oz) crumbled feta cheese

Directions

1. Preheat oven to 425

2. Combine the first 6 ingredients ina large bowl, tossing well to coat.

3. Arrange the potato mixure in a 13 × 9 inch baing pan coated with cooking spray

4. Bake at 425 for 40 minutes or until the potates are tender, stirring occasionally.

5. Combine the potato mixture and feta cheese, and toss well.

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