Potato Scallops Provencal

This recipe for Potato Scallops Provencal is a delicious take on the traditional scallop dish. Instead of scallops, the base is made of thinly sliced potatoes. When garlic, cherry tomatoes, and fresh herbs are mixed together, they make a tasty side dish or vegetarian main course.

Ingredients:

• 4 large potatoes, thinly sliced
• 4 tablespoons olive oil
• 4 cloves garlic, minced
• 1 pint cherry tomatoes, halved
• 1 tablespoon fresh thyme leaves
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley

Instructions:

Preheat oven to 400F 200C

In a large bowl, toss sliced potatoes with 2 tablespoons of olive oil and minced garlic until evenly coated

Arrange the potato slices in a single layer on a baking sheet lined with parchment paper

Top the potatoes with cherry tomato halves and sprinkle with fresh thyme leaves, salt, and pepper

Drizzle the remaining olive oil over the tomatoes

Bake in the preheated oven for 25-30 minutes or until the potatoes are golden brown and crispy around the edges

Remove from the oven and sprinkle with grated Parmesan cheese and chopped parsley before serving