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3 medium red potato, cut crosswise into 1/8-inch-thick rounds (3 inches in diameter each, about 3/4 pound total)
1 medium tomato, cut crosswise into 8 slices
2 tablespoons extra-virgin olive oil + for baking sheet
½ teaspoons coarse salt
1 tablespoon fresh thyme leave
thyme sprigs for garnish
Recipe preparation steps
1
Preheat oven to 400ºF. Brush a baking sheet with oil; set aside.
2
Stir thyme, oil, and salt in a medium bowl. Add potatoes; toss to coat.
3
Arrange potatoes on prepared baking sheet, overlapping slices slightly in a spiral to make 4 rounds (about 5 inches in diameter each).
4
Add tomatoes to bowl with remaining oil mixture; turn to coat.
5
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.
Prep time 
