Potato Stacks are a delightful twist on traditional potato dishes, elevating your everyday spuds into a gourmet experience. This dish features thinly sliced potatoes, layered meticulously to create stacks that are baked until crisp on the outside yet tender on the inside.
Ingredients
Scale:
4 medium-sized russet potatoes, peeled and thinly sliced
3 tablespoons extra virgin olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons chopped fresh herbs (rosemary, thyme, or parsley)
1 cup shredded cheddar cheese (optional)
2 tablespoons melted butter
Instructions
Preheat your oven to 400°F (200°C).
In a large bowl, combine the thinly sliced potatoes, olive oil, salt, pepper, and herbs. Toss gently until the potatoes are evenly coated.
Lightly grease a muffin tin or a baking dish with melted butter to prevent sticking.
Layer the potato slices in the muffin tin vertically, stacking them to create a tall, layered effect. If using cheese, sprinkle some between the layers.
Once all the potato slices are stacked, drizzle any remaining olive oil and melted butter over the top.
Bake in the preheated oven for 30-35 minutes, or until the tops are golden brown and crispy.
Remove from the oven and let cool for a few minutes before carefully lifting the stacks out of the muffin tin.
Serve warm, garnished with additional herbs if desired.
