8 lg red potatoes
2 Tbs. extra virgin olive oil
salt & pepper
1 Tbs chopped fresh parsley leaves
1 tsp chopped fresh thyme leaves
Carefully slice each potato thinly without cutting all the way through.
Place potatoes on microwave-safe dish and cover with waxed paper.
Cook in microwave on high 12 to 15 minutes or until easily pierced with tip of knife.
Transfer potatoes to metal baking pan.
Carefully drizzle oil between slices.
Sprinkle with 1/2 tsp. salt and 1/4 tsp. coarsely ground black pepper.
Roast in oven 25 min. or until lightly browned.
Transfer potatoes to platter.
Sprinkle with herbs.
Tip: An easy trick to ensure that potatoes are sliced as far down as possible without cutting through to the other side is to rest potatoes, one at a time, in the bowl of a wooden spoon and slice down until the knife can't go any farther.