Ingredients

8 lg red potatoes (8 oz each)

2 Tbsp. EVOO

1 Tbsp. chopped fresh parsley leaves

1 tsp chopped fresh thyme

salt and pepper

Preparation

  1. preheat over to 450. Carefully slice each potato thinly without cutting all the way through.
  2. Place potatoes on microwave-safe dish and cover with waxed paper. Cook in microwave on High 12-15 minutes or until easily pierced with top of knife.
  3. Transfer potatoes to metal baking pan. Carefully drizzle oil between slices. Sprinkly with Salt and Pepper. Roast in oven 25 minutes or until lightly browned. Transfer to platter; sprinkle with herbs