Roasted Potatoes and Artichokes with Black Olives
I confess that this recipe contains three of my favorite foods-potatoes, artichokes and black olives. Together, they form a
trifecta of flavor and a hefty dose of antioxidants to keep us feeling strong and youthful.
Makes 3-4 servings
- 6-8 new or red skin potatoes
- 10-12 frozen artichoke hearts, thawed
- Extra virgin olive oil
- Sea salt
- 6 sprigs fresh thyme
- 4 cloves fresh garlic, peeled, left whole
- 1/3 cup oil-cured black olives, pitted
- Cracked black pepper (optional)
Step By Step Instructions:
Preheat oven to 375° F.
Slice the potatoes in quarters. Transfer the potato wedges to a mixing bowl. Stir in artichoke hearts and drizzle generously with olive oil and sprinkle lightly with salt. Arrange in a baking dish large enough for a tight fit to the vegetables, but avoiding overlap. Spread thyme and garlic over top the vegetables and bake, uncovered, for 25
minutes. Remove the pan from the oven and give the vegetables a gentle stir. Add olives to the top of the vegetables and return to the oven for another 20 minutes or until the potatoes are browned and crisp at the edges.
When the vegetables are cooked, remove from oven and remove thyme sprigs and discard. Stir gently and serve hot.