- Cooking Time: 25
- Servings: 4
- 4 Peruvian Blue potatoes
- 4 Red potatoes
- 4 Yukon Gold Potatoes
- 2 TB Fresh Dill; Chopped
- 3 TB Fresh Flat Leaf Parsley; Chopped
- 3 TB Olive Oil plus more (If using a cast iron pan, oil the pan)
- Ground pepper
- Salish Salt
- Optional - Sprinkle with Parmagiano-Reggiano
Using a mandolin or food processor, cut potatoes into 2 mm disks.
Place in a bowl with dill, parsley and 3 TB olive oil.
Toss to coat.
Preheat oven to 375 degrees
Lay down 3 layers of concentric rings, sprinkle each layer with Salt and Pepper.
Sprinkle with optional Parmagiano-Reggiano
Drizzle olive oil over the top.
Bake in the oven for 20-25 minutes.