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Accordion potatoes
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| For seriously satisfying spuds, try these vitamin rich reds. Creamier than russets and lower in starch, all they need is a drizzle of olive oil before roasting; sprinkle with parsley and thyme and seve. Serves 8 as a side dish Ingredients; | |
| 8 large (8 oz each) | red potatoes |
| 2 tbs | extra virgin olive oil |
| 1/2 tsp | salt |
| 1/4 tsp | Coarsely ground black pepper |
| 1 tbs | chopped fresh parsley leaves |
| 1 tsp | chopped fresh thyme leaves |
1- preheat oven to 450 degrees 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 tip of knife
3- transfer potatoes to metal baking pan. Carefully drizzle oil between slices. Sprinkle with 1/2 tsp salt and 1/4 tsp pepper. Roast in oven 25 minutes or until lightly browned. Transfer to a platter and sprinkle with herbs.
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