These Roasted Potato Stacks looks beautiful, don’t they? This is one of my family’s favorites, in addition to the Hasselback Potatoes. These Potato Stacks can either be a great side dish or enjoyed as a snack. I used a mixed variety of small potatoes, finely sliced using a Japanese Mandoline. Of course, you can carefully slice the potatoes thinly using a sharp knife; but, using a mandoline makes it effortless and so much faster. So, consider giving the recipe a try and to all my Canadian readers, a very Happy Thanksgiving holiday to all! Enjoy!
Roasted Potato Stacks
24 (1 kg) Small Mixed Color Potatoes, scrubbed
¼ Cup Olive Oil
1 Tbsp Chopped Rosemary
1 ½ Tbsp Lemon Juice, or to taste
Freshly Ground Black Pepper
1 Regular-Size Muffin Pan
Preheat the oven to 220˚C (425˚F).
Lightly oil the 12 molds in a regular-size muffin pan.
(Peel the purple color potatoes, if using.) Otherwise, slice all the potatoes thinly with a Mandoline or a sharp knife. Wash the potatoes, drain well and pat dry with a paper towel.
In a large bowl, toss the potatoes with olive oil, rosemary, lemon juice and season with salt and pepper.
Stack the potatoes and lay them sideway in a muffin pan and bake for about 25 to 30 minutes or until the potatoes turn crispy on the outside and the flesh is soft.
Transfer the muffin pan to racks to cool for 2 to 3 minutes before carefully removing the potatoes. Serve warm.