Accordion Potatoes

Published: Oct 30, 2007

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 serve.

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Yields:: 8
Prep Time:: 10 mins
Cook Time:: 37 mins
Total Time:: 47 mins
Cal/Serv:: 270

Ingredients

8 large red potatoes
2 tbsp. Extra virgin olive oil
1/2 tsp. salt
1/4 tsp. coarsely ground black pepper
1 tbsp. chopped fresh parsley leaves
1 tsp. chopped fresh thyme leaves

Directions

1. Step 1Preheat oven to 450 degrees F. Carefully slice each potato thinly without cutting all the way through.
2. Step 2Place 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.
3. Step 3Transfer potatoes to metal baking pan. Carefully drizzle oil between slices. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon coarsely ground black pepper. Roast in oven 25 minutes or until lightly browned. Transfer potatoes to platter; sprinkle with herbs.