These make an excellent side dish, along with the spinach, zucchini salad and carrot. Serve with chicken or beef.
3 tablespoons olive oil, divided
1 Clove garlic, finely chopped
2 large baking potatoes, preferably round in shape (about 1 pound)
1 tablespoon chopped fresh thyme (or 1 teaspoon dried thyme leaves, crumble
Ground black pepper
1 tablespoon grated Parmesan cheese
Thyme sprigs
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Preheat the oven to 450°F. Brush a sheet for baking with 1 ½ tablespoons oil. In a small saucepan, cook the 1 ½ tablespoons oil over medium heat. Saute the garlic and until just golden, about one minute. Take the pan off the heat
Peeled potatoes and cut them crosswise into very thin (1 ¼ inch) slices. Divide the slices into 8 equal portions. For each potato cake, arrange the slices overlapping in a circular pattern about 4 inches in diameter on the baking sheet, making a total of 8 cakes.
Breasted cakes with the garlic oil. Sprinkled with thyme, parmesan and pepper. Bake the cakes until tender and lightly browned. 15 to 20 minutes, pressing them several times during baking with a spatula so the slices stick together.
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