CONTEST SIDE DISH: Savory Red Potatoes

SAVORY RED POTATOES
Adapted by BumbleBeeBoogie

8 medium red potatoes, or other waxy-type potatoes, thinly sliced but not peeled
1/2 cup extra virgin olive oil
2 teaspoons fresh summer savory, snipped
2 teaspoons fresh thyme, snipped
2 teaspoons fresh rosemary, snipped
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 tablespoons flat Italian parsley, chopped
1 garlic clove, peeled and minced

Slice the potatoes thin; dry well on paper towels. Place the potatoes in large bowl with the other ingredients and mix them thoroughly, making sure each slice is well coated. Add up to 2 additional tablespoons of oil, if necessary, to coat all of the slices.

Preheat the oven at 425 degrees F.

Spread the potatoes on a non-stick cookie sheet in 2 or 3 layers. Bake the potato slices for 35 to 40 minutes. The top layer should be crisp and golden. The texture of the lower layers will be softer.

Cut the baked potatoes into squares; remove with a spatula, and place the potato squares on individual serving plates.

Serves 6: Each serving: About 456 calories, 6 g protein, 69 g carbohydrate, 18 g total fat (3 g saturated), 0 mg cholesterol, 377 mg sodium.