Use a mandolin to slice potatoes ⅛ inch thick. May also use a knife to cut potatoes.
8 red potatoes
Lightly oil casserole dish with olive oil.
Place sliced potatoes in dish. Arrange potatoes so each whole potato is still together. Place potato so the cut edges are facing up. Brush olive oil over top of potatoes.
3 Tablespoons olive oil
Bake in a preheated 400°F oven for 45 minutes.
Remove from oven. Brush olive oil on top of potatoes and then sprinkle thyme and rosemary on top.
1 teaspoon fresh thyme, 1 teaspoon fresh rosemary
Return to oven for 30-45 minutes until potatoes are cooked through and the edges are slightly crispy.
Remove from oven and let cool for 5 minutes. Sprinkle with additional fresh herbs.
Sprinkle with coarse sea salt and serve.
⅛ teaspoon coarse salt
Notes
I left the potato peel on, but you can just as easily remove the peel.
Plan on one potato per person. However, you do want your casserole dish filled with potatoes so add extra if needed.