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Prep Time: 10 Minutes Cook Time: 22 Minutes |
Ready In: 32 Minutes Servings: 4 |
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Martha Stewart Living Sep. '05 Ingredients:
2 tablespoons extra virgin olive oil, plus more for baking sheet |
1 teaspoon fresh thyme leave, plus sprigs for garnish |
1/2 teaspoon coarse salt |
3 medium red potatoes, cut crosswise into 1/8-inch-thick rounds (3 inches in diameter each, about 3/4 pound total) |
1 medium tomato, cut crosswise into 8 slices (1/2 pound) |
Directions:
1. Preheat oven to 400 degrees. Brush a baking sheet with oil; set aside. Stir thyme, oil, and salt in a medium bowl. Add potatoes; toss to coat.
2. Arrange potatoes on prepared baking sheet, overlapping slices slightly in a spiral to make 4 rounds (about 5 inches in diameter each). Add tomatoes to bowl with remaining oil mixture; turn to coat. Place 2 tomato slices on top of each potato round. Bake until potatoes are tender and edges are beginning to brown, 15 to 22 minutes. Garnish with thyme sprigs.
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