1/2 cup whole parsley leaves for garnish.
Preheat oven to 450 degrees. Lightly oil a large cookie sheet or half sheet pan. Toss all ingredients together in a bowl, using only enough olive oil to barely moisten everything. Spread in a single layer on the sheet. Roast 10 minutes, turn over potato slices and cook another 10 minutes, or until potatoes are tender. If more browning is desired, run under broiler for a few minutes. Serve hot.
An oven roasted potato pancake with a few new twists. Try substituting rutabaga, turnips, parsnips or white potatoes for a quarter of the yams. And do use organic ingredients if at all possible. Serve this as a main dish with a salad or as a side dish with grilled pork or eggplant, and salad of fresh cabbages.
From: Lynne Rossetto Kasper, author of "The Splendid Table: Recipes
from Emilia-Romagna,the Heartland of Northern Italian Food
Posted By: Rain, firstname.lastname@example.org. Via: Chile Head Mailing List
Post Date: Copyright 1996
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