Accordion Potatoes

For seriously satisfying spuds, try these vitamin-rich reds. Creamier than russets and lower in starch, all they need is a drizzle of olive oil before roasting; sprinkle with parsley and thyme and serve.
Ingredients

8 large (8 ounces each) red potatoes
2 Tbsp extra virgin olive oil
1/2 tsp salt
1/4 tsp coarsely ground black pepper
1 Tbsp chopped fresh parsley leaves
1 tsp chopped fresh thyme leaves

Directions
Preheat oven to 450 F. Carefully slice each potato thinly without cutting all the way through.

Place potatoes on microwave-safe dish and cover with waxed paper. Cook in microwave on High 12 to 15 minutes or until easily pierced with tip of knife.

Transfer potatoes to metal baking pan. Carefully drizzle oil between slices. Sprinkle with 1/2 teaspoon salt and 1/4 tea­spoon coarsely ground black pepper. Roast in oven 25 minutes or until lightly browned. Transfer potatoes to platter; sprinkle with herbs.

Makes 8 servings
Prep Time 10 minutes
Cook Time 37 minutes