Preheat oven to 425. Sprinkle bottom of jelly roll pan or shallow roasting pan with oil and set aside. Mix herbs in bowl. Slice potatoes as thinly as possible with a mandoline or Japanese vegetable slicer. Arrange potatoes on pan in haphazard layers, sprinkling layers with olive oil, herbs, salt and pepper to taste.
Roast potatoes for 20 minutes, then turn them with a spatula. The neat layers will break up but that’s ok. Roast for 20 to 30 minuets more, turning several more times, til potatoes are cooked through and crusty.
To remove potatoes from pan, lift them with the spatula. They will separate as you do so and transfer to a serving platter or individual plates. Serve at once.
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|Serving Size: 1 Recipe (1482g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 15 (1%)|
|Amt Per Serving||% DV|
|Total Fat 1.7g||2 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 229.4mg||8 %|
|Potassium 6188.1mg||163 %|
|Total Carbohydrate 267.7g||79 %|
|Dietary Fiber 19.9g||79 %|
|Sugars, other 247.9g|
|Protein 31.8g||45 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1174
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