Roasted Potatoes and Artichokes with Black Olives
Roasted potatoes, artichokes, and black olives in olive oil—Christina Cooks' flavorful dish packed with antioxidants. Perfect for a healthy, satisfying meal.
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Cooking tools:
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Baking dish
- Spoon
Ingredients
- 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)
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