These potatoes are simple and substantial, but brimming with fresh spring optimism and good health. Prepare with or without skins… your option, depending on what your guests are accustomed to (many if not most of the nutrients are in the skin; some American families are unaccustomed to skins-on potatoes and find them off-putting).
Ingredients:
8 medium potatoes, scrubbed, trimmed, and sliced at ¼” (peeling optional) 1/3 to 2/3 cup extra-virgin olive oil 2 teaspoons fresh (1 teaspoon dried) thyme 2 teaspoons fresh (1 teaspoon dried) basil 2 teaspoons sea salt 1 teaspoon freshly ground pepper
Preheat oven to 425 degrees. Dry potato slices on paper towels, and place them in a large bowl. Add remaining ingredients and mix thoroughly with your hands, coating all the potatoes evenly.
Spread the slices in two or three layers on a flat cookie sheet lightly greased with olive oil. Bake until slightly crisp and golden, about 35 to 40 minutes. Remove to serving dish with a spatula. Serve hot.
