ACCORDION POTATOES

- Courtesy of Good Housekeeping, December 2007


Prep: 10 minutes
Microwave then roast: 37 minutes
Makes: 8 side-dish servings


8 large red potatoes (8 oz. each)
2 TBSP extra virgin olive oil
Salt and Pepper to taste
1 TBSP chopped fresh parsley leaves
1 tsp chopped fresh thyme leaves


1. Preheat oven to 450. Carefully slice each potato thinly (see notes below) without cutting all the way through.
2. Place potatoes on microwave-safe dish and cover with waxed paper. Cook in minrowave on High 12 to 15 minutes or until easily pierced with tip of knife.
3. Transfer potatoes to metal baking pan. Drizzle oil carefully between slices. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoonn coarsely ground black pepper. Roast in oven 25 minutes or until lightly browned. Transfer potatoes to platter, sprinkle with herbs.

Each serving: About 270 calories, 6 g protein, 55 g carbohydrates, 4 g total fat (1 g saturated), 6 g fiber, 0 mg cholesterol, 65 g sodium.


Notes: I used smaller potatoes and reduced the rest of the ingrdients. I did not have any fresh parsley or thyme and chose not to use dried.

The magazine recommends that a good trick to ensure that potatoes are sliced as far down as possible without cutting thrugh to the other side is to rest potatoes, one at a time, in the bowl of a wooden spoon - or place a chopstick along both long sides of each potato (I likes this! K) and slice down until the knife can't go any farther.