Crispy Herb Potato Stacks
Thinly sliced potatoes tossed in butter and herbs and backed into a crispy stack.
Equipment
- Mandoline
- Mixing Bowl
- Muffin tin
Ingredients
- 2½ pounds Yukon gold potatoes thinly sliced 1/8" if possible
- ⅓ cup butter unsalted, melted
- 3 tablespoons olive oil
- 2 tablespoons rosemary fresh, chopped
- 2 tablespoons thyme chopped, fresh
- 2 tablespoons chives fresh, chopped
- 1 tablespoon garlic powder
- 1 tablespoon lemon zest
- ½ tablespoon salt
- 1 teaspoon ground black pepper
Instructions
- Preheat the oven 375°F, 190C or gas mark 5. Lightly grease a 12 cup muffin tin.
- Using a mandoline or very sharp knife slice the potatoes into 1/8 inch thin slices.
- In a large bowl, combine the butter, olive oil, lemon zest, salt, pepper, garlic powder, and herbs. Then add the potatoes and toss well to coat each slice as evenly as possible. Place a stack of potato slices into each of the tins. Put the largest slices near the top as they will shrink down while cooking.
- Place the potatoes in the oven and bake uncovered for 40-50 minutes or until a toothpick passes easily through all of the layers. The top layer might start to curl and look like a potato chip.
- Top with maldon salt, or other finishing salt and additional chopped fresh herbs.
Nutrition
Serving: 1servingCalories: 308kcalCarbohydrates: 35gProtein: 4gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 27mgSodium: 329mgPotassium: 843mgFiber: 5gSugar: 2gVitamin A: 496IUVitamin C: 42mgCalcium: 47mgIron: 2mg
Nutrition Disclaimer*
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