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Roasted Fingerling Potatoes and Artichokes with Feta
By Chef Tom Fraker


1 pound Fingerling Potatoes washed and cut into bite size pieces
1 can Marinated Artichoke Hearts drained
2 tablespoons Thyme chopped
1 tablespoon Extra Virgin Olive Oil
1/2 teaspoon My Grinders use Garlic and Herb Sea Salt Grinder
1/2 teaspoon My Grinders use Rainbow Peppercorns
Cooking Spray as needed
1/2 cup Feta Cheese crumbled


Preheat oven to 425ºF.

Combine the first 6 ingredients in a bowl tossing well to coat. Coat a 13 X 9-inch baking dish with the cooking spray and arrange the potato mixture in a single layer.

Bake in the oven for 15 minutes or until potatoes are tender. Remove from the oven and let cool slightly. Toss with the feta cheese and serve. Note:

The feta cheese gives a creamy finish to this delicious dish.