** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Working in batches, cut potatoes into 1/8-inch thick rounds and in a large bowl toss with oil, dill, thyme, and salt and pepper to taste.
3. Grill potato rounds in batches over moderate heat, turning them occasionally, until tender, about 10 minutes, and transfer them to another large bowl.
4. Alternatively, roast potatoes in a 450 degree oven: Arrange half of oiled potatoes, lightly overlapping, in 2 large shallow baking pans and roast in upper and lower thirds of oven, turning them occasionally, until golden and tender, about 15 minutes.
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Dietary Notes:
This recipe is very low-sodium with 86.75mg per serving and low-cholesterol with 0mg per serving
This recipe is high in Vitamin C with 152% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Potato, Olive Oil allergies.
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