Wash the potato and remove any blemishes. Keeping the skins on is optional. There is a lot of vitamins in that skin! Slice in half lengthwise. With the cut side down, cut 1/8 inch to 1/4 inch slices. Try to keep them all the same thickness.
Grilled
Spray a piece of foil large enough to fan out the sliced potato. Lightly drizzle olive oil over potato slices. Sprinkle with rosemary, thyme, (fresh is best but dry will do), salt, and pepper over the potatoes. Fold the foil to create a packet. You can also split the potato into two packets if the potato is large.
Place on a preheated grill for 15 minutes or until done, turning over halfway through cooking.
Oven Baked
Preheat the oven to 375 °F.
Cover a cookie sheet with foil and spray with non-stick cooking spray or spray the pan directly. Spread out the potato slices on a baking sheet.
Lightly drizzle olive oil over potato slices. Sprinkle rosemary, thyme, (fresh is best but dry will do), salt, and pepper over the potatoes.
Bake for 12 to 15 minutes, turning the pan halfway through baking. The thicker the potatoes are sliced, and the more potatoes on the sheet determine how long they will take to bake. I set my timer for about 12 minutes as my halfway point. It usually tells me how close they are to being done. This small amount was done in 15 minutes, larger amounts may take twice that.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.