Description
A gourmet yet simple side dish featuring golden-brown crispy potato stacks made with Yukon gold potatoes, fresh herbs, and a buttery, olive oil blend.
Ingredients
Scale
- 2 lbs Yukon gold potatoes, thinly sliced
- 2 tbsp unsalted butter, melted
- 2 tbsp olive oil
- 1 tsp rosemary, chopped
- 1 tsp parsley, chopped
- 1 tsp kosher salt
- 1/8 tsp black pepper
- Cooking spray
Instructions
- Preheat the oven to 375°F (190°C).
- Using a mandoline slicer, cut the potatoes into 1/8-inch thick slices.
- In a mixing bowl, toss the potato slices with melted butter, olive oil, rosemary, parsley, salt, and pepper until well coated.
- Spray 10 cups of a muffin pan with cooking spray.
- Stack potato slices into each cup, starting with larger slices at the bottom and layering progressively smaller ones on top.
- Bake for 45–50 minutes, or until the edges are golden brown and crispy.
- Carefully remove the stacks from the muffin tin and serve hot.
Notes
Let potato slices rest for a few minutes after slicing to remove excess moisture for a crunchier texture. Adjust herbs to your liking.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg
Keywords: potato stacks, crispy potatoes, side dish, vegetarian, easy recipe, baking
