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Add a photoServings: 6
Ingredients
- 14 med red potatoes - (abt 4 lbs)
- 1/4 c. extra virgin olive oil
- 2 tsp dry dill
- 2 tsp dry thyme Kosher salt to taste Freshly course-grnd black pepper to taste
Directions
- Preheat grill or possibly 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, till tender, about 10 min, 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, till golden brown and tender, about 15 min. Roast remaining potatoes in the same manner.
- This recipe yields 6 servings, plus leftovers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 506g | |
| Recipe makes 6 servings | |
| Calories 427 | |
| Calories from Fat 85 | 20% |
| Total Fat 9.7g | 12% |
| Saturated Fat 1.39g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 30mg | 1% |
| Potassium 2262mg | 65% |
| Total Carbs 79.03g | 21% |
| Dietary Fiber 8.4g | 28% |
| Sugars 4.97g | 3% |
| Protein 9.39g | 15% |
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