Ingredients
- 3 large russet potatoes, rinsed, dried and sliced lengthways at about ½ inch thick
- Extra virgin olive oil to coat (about 2 tblsp)
- Sea salt and black pepper to taste
- 1 tblsp chopped fresh thyme
- 1 tblsp chopped fresh rosemary
- 1 tblsp chopped fresh sage
- 3-4 tblsp grated parmesan cheese
Directions
Slice the potatoes as directed and place in a large bowl. Toss with salt and pepper to taste as well as olive oil. Place the seasoned potatoes on a baking sheet and place in a preheated 375 * oven. Bake for about 15 minutes or until mostly cooked, but not soft. Remove from the oven when done and let cool on tray for a few minutes. Transfer to medium heat on bbq and begin to grill to add flavour and finish cooking. Top each slice of potato with parmesan cheese (as much as you would like) and chopped fresh herbs, allow cheese to melt and serve.
