- 4 large red potatoes; 8 ounces each
- 1 tablespoon extra virgin olive oil
- salt and pepper
- 1/2 tablespoon fresh parsley leaves; chopped
- 1/2 teaspoon fresh thyme leaves; chopped
Preheat oven to 450°F. Carefully slice each potato thinly without cutting
all the way through.
Place potatoes on microwave safe dish, cover with waced paper, and cook on
high 12 to 15 minutes.
Transfer to metal baking pan. Carefully drizzle oil between slices.
Aprinkle with 1/4 teaspoon sat and 1/8 teaspoon black pepper. Roast in oven
25 minutes or unitl lightly browned. Transfer to platter and sprinkle with