| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetable |
6 |
Servings |
INGREDIENTS
| 8 |
md |
Red potatoes; thinly sliced but not peeled |
| 1/2 |
c |
Olive oil |
| 2 |
ts |
Summer savory |
| 2 |
ts |
Thyme |
| 1 |
ts |
Salt |
|
|
Fresh ground pepper to taste |
| 4 |
tb |
Parsley; chopped |
| 1 |
|
Clove garlic; crushed |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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