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Home » Appetizers

Published: Mar 27, 2021 by Mimi · Leave a Comment

Rosemary Potato Stacks

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This potato recipe is a stunning, layered and individualized side that goes with basically any meal! They're perfect for special occasions because they resemble roses, but they're even simple enough to make for a regular dinner side.

potato stacks on plate overhead

Potato stacks ingredients:

• Potatoes: wouldn't be much of a potato stack recipe without ... well, potatoes! You can use either Russet or Yukon gold potatoes for this recipe. Russet potatoes will yield a crispier stack while Yukon gold with have fluffier centers! Pros + cons pros
• Butter: flavor central!
• Rosemary: my favorite herb to include, but you can also use thyme, oregano, Italian seasoning ... basically whatever you like!
• Garlic: fresh is best, but you can also use ½ a teaspoon garlic powder
• Salt and pepper: to season 'em up!

potato stacks in bowl tossed with seasoning overhead image
  • potato stacks in muffin tin stacked
  • potato stacks in muffin tin baked

How to make potato stacks:

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    1. Peel, wash, and slice potatoes. You can leave the skin on if you're in the mood to wash them well (which I am rarely up for ...) Slice your potatoes SUPER thin. It's easiest to use a mandoline for this step, but a sharp knife will do you fine as well!
    2. Toss potato slices with seasonings.
    3. Stack and bake! If you find the potatoes are browning more quickly than they're baking, just loosely tent some aluminum foil over your muffin tin and continue baking them until cooked all the way through.

    potato stacks peeling off layer

    More side recipes for you!

    • soft dinner rolls
    • rolled buttermilk biscuits
    • garlic green beans
    • garlic butter broccoli
    • simple roasted cauliflower

    Check out some of these other potato recipes!

    • oven baked French fries
    •
    mashed potatoes
    •
    crispy breakfast potatoes
    •
    creamy potato soup


    potato stacks on plate side view

    Rosemary Potato Stacks Recipe

    This potato recipe is a stunning, layered and individualized side that goes with basically any meal! They're perfect for special occasions because they resemble roses, but they're even simple enough to make for a regular dinner side.
    No ratings yet
    Print Pin Rate
    Prep Time: 20 minutes
    Bake Time: 45 minutes
    Total Time: 1 hour 5 minutes
    Servings: 12 stacks

    Ingredients

    • 2 pounds Russet or Yukon Gold potatoes, about 5 or 6 medium potatoes
    • 3 tablespoons unsalted butter, melted (plus more for greasing the muffin tin)
    • 1 teaspoon fresh rosemary, chopped
    • 2 cloves garlic, minced
    • 1 teaspoon salt
    • ¼ teaspoon black pepper

    Instructions

    • Preheat your oven to 375°F. Lightly grease a 12 count muffin tin with butter or oil, and set aside.
    • Peel your potatoes, and wash with cold water to remove any dirt or starch on the surface. You can also leave the skin on and just wash the potatoes. Using a sharp knife or mandoline, cut your potatoes into very thin slices (about 1/16 of an inch).
    • In a large bowl, combine your potato slices, butter, rosemary, garlic, salt, and pepper. Toss to coat the potatoes in all the seasonings.
    • Stack your seasoned potato slices in your muffin tin. Bake in the center of your preheated 375°F oven for 45 to 50 minutes, or until knife tender and golden brown on the edges and top. If you find the potatoes stacks are browning too quickly, loosely tent with aluminum foil and continue baking until cooked all the way through.

    Video

    Tried this recipe?Tag @eatsdelightfulblog or use #eatsdelightful!

    Enjoy!


    More Appetizers

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    • American Irish Soda Bread
    • Potato Flatbread
    • Herb Roasted Potatoes

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    Hi, I'm Mimi! I'm a former finance professional, turned full-time food blogger, photographer, and recipe creator. Welcome to my little corner of the internet!

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