|10 min||40 min||50 min||8|
|8 large potato(s)||Red potato (or sweet potatoes (sweet potatoes will keep this dish paleo))|
|2 tbsp||Extra virgin olive oil|
|1/4 tsp||Black pepper|
|1 tbsp||Parsley, fresh (chopped)|
|1 tsp||Thyme, fresh (chopped)|
1. Preheat oven to 450 degrees F. Carefully slice each potato thinly without cutting all the way through.
2. Place potatoes on microwave-safe dish and cover with waxed paper. Cook in microwave for 12 to 15 minutes or until easily pierced with tip of knife.
3. Transfer potatoes to a baking tray. Carefully drizzle oil between slices. Sprinkle with salt and coarsely ground black pepper. Roast in oven 25 minutes or until lightly browned. Transfer potatoes to platter; sprinkle with thyme and parsley.
are a great source of fiber, they are a good source of vitamin B6 and contain more potassium than bananas