• equal amounts of fresh or dried thyme, dill, basil and sea salt (enough to coat both
  • sides of your potatoes)
  • unpeeled, washed potatoes sliced about ΒΌ-inch thick
  • olive oil or butter

Melt oil or butter in a frying pan over medium heat. Add potatoes so that they lay flat in the frying pan, turning occasionally and sprinkling the herb and salt mixture on each side once coated with the oil or butter. Cook until light brown and easily pierced with a fork; about 20 minutes. Can be made in any amount but the potatoes must lay flat in pan, so make in batches for large amounts. This recipe could also be adapted to baking in an oven pan (just make sure to coat and turn the potatoes).

This recipe was submitted by Dave Rollo