Ingredients
8 large red potatoes (about 6 oz each)
32 (3") fresh thyme sprigs
4 tbsp margarine or butter, melted
1/2 tsp salt
1/2 tsp coarsely ground black pepper
1 tbsp chopped fresh parsley leaves
1 tbsp snipped fresh chives
Preparation
Preheat oven to 325. Grease 13" by 9" metal baking pan. Set 1 potato on cutting board. With large knife, starting at one end of potato, cut a series of vertical slices about 1/8 inch apart, making sure not to cut all the way through. Repeat with remaining potatoes. –RECIPE GOT CUT OFF HERE– (Assumably insert/dust with herbs and bake for 80 minutes)
