| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cklive11 |
1 |
servings |
INGREDIENTS
| 14 |
md |
Red potatoes; (about 4 pounds) |
| 1/4 |
c |
Olive oil |
| 2 |
ts |
Dried dill |
| 2 |
ts |
Dried thyme |
|
|
Kosher salt to taste |
|
|
Freshly course-ground black pepper to |
|
|
; taste |
INSTRUCTIONS
Preheat grill or grill pan.
Working in batches, cut potatoes into 1/8-inch thick rounds and in a large
bowl toss with oil, dill, thyme, and salt and pepper to taste. Grill potato
rounds in batches over moderate heat, turning them occasionally, until
tender, about 10 minutes, and transfer them to another large bowl.
Alternatively, roast potatoes in a 450 degree oven: Arrange half of oiled
potatoes, lightly overlapping, in 2 large shallow baking pans and roast in
upper and lower thirds of oven, turning them occasionally, until golden and
tender, about 15 minutes. Roast remaining potatoes in the same manner.
Yield: 6 servings, plus leftovers
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9185
Converted by MM_Buster v2.0l.
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