Total Time
32mins
Prep 10 mins
Cook 22 mins

Martha Stewart Living Sep. '05

Ingredients Nutrition

  • 2 tablespoons extra virgin olive oil, plus more for baking sheet
  • 1 teaspoon fresh thyme leave, plus sprigs for garnish
  • 12 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 tomatoes, 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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