Saturday, October 10, 2009

Roasted Potato Stacks


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
(Printable Recipe)

Ingredients



24 (1 kg) Small Mixed Color Potatoes, scrubbed 

¼ Cup Olive Oil
1 Tbsp Chopped Rosemary
1 ½ Tbsp Lemon Juice, or to taste
Sea Salt

Freshly Ground Black Pepper

1 Regular-Size Muffin Pan



Method



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.

Author

If you like this post follow us on: Facebook & Twitter

  • Share to Facebook
  • Share to Twitter
  • Share to Google+
  • Share to Stumble Upon
  • Share to Evernote
  • Share to Blogger
  • Share to Email
  • Share to Yahoo Messenger
  • More...
Blog Widget by LinkWithin

15 comments:

  1. They look so adorable and cute stacked up like this :)) I am seduced to try it out:p Thanks for sharing the recipe.

    ReplyDelete
  2. How fun!! I was thinking of making Hassleback's the other day, funny you mentioned them. These look great!

    ReplyDelete
  3. how the heck do you get them out of the muffin tin without upsetting those cute stacks?

    ReplyDelete
  4. oh yum! just another way for me to indulge my potato cravings!! and i love that you used purple potatoes too!!

    ReplyDelete
  5. They certainly are beautiful! I love the colors and all the layers. I need to finally get a mandoline one of these days.

    ReplyDelete
  6. Wow, those are absolutely gorgeous! I may need to get a muffin/cupcake pan to try this...

    ReplyDelete
  7. What a wonderful idea in presenting such a simple snack! I just love it and I have to get myself some potatoes sliced up using your recipe!
    Wonderful.
    Chris

    ReplyDelete
  8. These look incredibly delicious. I would never thing to roast potatoes in a muffin tin but it makes so much sense. These seem like a perfect compromise between chips and a side dish. Can't wait to make them!

    ReplyDelete
  9. These look fantastic! What a great way to roast potatoes.

    ReplyDelete
  10. Thanks for sharing this recipe. This is most definitely a must try for me!! I have to dig out my mandolin but it is going to be worth it!! Do you mean stack the potatoes one on top of each other?? Have a great week.

    ReplyDelete
  11. I don't think this could look more gorgeous - what a beautiful way to present potatoes! Totally using this at my next dinner party.

    ReplyDelete
  12. I just printed this off! My oldest son recently asked me if I could find even more ways to make potatoes for him to try.

    ReplyDelete
  13. @Ginger: Yes, stack the potatoes on top of each other :)

    ReplyDelete
  14. This recipe is perfect for it's taste AND presentation! I make them often and they're always a huge hit! I love that they aren't cheesy or rich, the flavor is clean and satisfying without being too heavy. Thank you!

    ReplyDelete