Provencal Potatoes

Name: Provencal Potatoes
Yield: 4 servings
Ingredients: 2 tbsp oil; 1 1/3 lbs medium-sized new potatoes, cut into wedges; 10 oz frozen green beans; 1 14.5 oz can artichoke hearts, halved; 1 clove garlic, peeled and finely chopped; 7 oz cherry tomatoes; 1 sprig rosemary, leaves removed and stem discarded; 1 oz black olives

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Ingredients

2 tbsp oil ⓘ
1 1/3 lbs medium-sized new potatoes, cut into wedges ⓘ
10 oz frozen green beans ⓘ
1 14.5 oz can artichoke hearts, halved ⓘ
1 clove garlic, peeled and finely chopped ⓘ
7 oz cherry tomatoes ⓘ
1 sprig rosemary, leaves removed and stem discarded ⓘ
1 oz black olives

Instructions

Heat the oil in a pan and cook the potato wedges for about 10 mins. Cook the beans in boiling salted water for about 2 mins, then drain. Add the artichokes and beans to the potatoes and cook for another 4 mins. Add the rosemary needles, tomatoes, olives and garlic to the potatoes and cook for 2 more mins. Season to taste and serve on plates with the salami.

Nutrition & Diet Analysis (per serving)

493 kcal 25% DV

Protein Fat Carbs

Macronutrients

Protein 7.8g 16% DV

Total Fat 37.4g 48% DV

Carbs 33.8g 12% DV

Fiber 6.6g 23% DV

Sugar 2.1g 4% DV

Electrolytes

Sodium 318.8mg 14% DV

Potassium 833mg 18% DV

Cholesterol 17.8mg 6% DV

Vitamins & Minerals

Vitamin A 201.8mcg 22% DV

Vitamin C 27.6mg 31% DV

Vitamin D 0.3mcg 2% DV

Calcium 139.3mg 11% DV

Iron 3.2mg 18% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).