- 8 large (8oz. each) red potatoes
- 2 Tbsp. extra virgin olive oil
- 1/2 tsp. salt
- 1/4 ground black pepper
- 1 Tbsp. chopped fresh parsley leaves
- 1 Tbsp. chopped fresh thyme leaves
Preheat oven to 450 degrees. Carefully slice each potato thinly without cutting all the way through.
Place potatoes on microwave-safe dish and cover with wax paper. Cook in microwave on high 12-15 minutes until easily pierced with tip of knife.
Transfer potatoes to metal baking pan. Carefully drizzle oil between slices. Sprinkle with 1/2 tsp. of salt and 1/4 tsp. coarsely ground pepper. Roast in oven 25 minutes or until lightly browned. Transfer potatoes to platter and sprinkle with herbs.