Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 8 mediums | Red potatoes; thinly sliced but not peeled |
| ½ cup | Olive oil |
| 2 teaspoons | Summer savory |
| 2 teaspoons | Thyme |
| 1 teaspoon | Salt |
| \N \N | Fresh ground pepper to taste |
| 4 tablespoons | Parsley; chopped |
| 1 \N | Clove garlic; crushed |
Slice potatoes thin, dry well on paper towels. Place in large bowl with other ingredients and mix thoroughly, making sure each slice is well coated. Add additional oil if necessary to coat all slices but limit yourself to only 2 more tbs. Spread potatoes on cookie sheet in 2-3 layers and bake at 425 degrees F for 35-40 minutes. Top layer should be crisp and golden. Texture of lower layers will be softer. Cut into squares, remove with spatula and place directly on individual serving plates along with other items (such as lamb or ragout pork).
SLICED POTATOES BAKED IN HERBS
AND OLIVE OIL.
From the <Micro Cookbook Collection of Contemporary Recipes>. Downloaded from Glen's MM Recipe Archive, .