Potato Stacks

These Potato Stacks have a stunning appearance, are beautiful yet simple, and are really tasty. The thin potato layers have crunchy edges and a delicate, almost soft, and tender inside. They'd be ideal for a special family meal, holiday get-together, or breakfast!

5 from 6 votes

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Course: Appetizer, Side Dish

Cuisine: American

Keyword: Potato Stacks

Prep Time: 20

Cook Time: 45

Servings: servings

Calories: 86kcal

Ingredients

1/4 cup olive oil
1 tablespoon nutritional yeast flakes
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 tablespoon fresh rosemary chopped
1 1/2 pound Yukon gold potatoes

Instructions

Preheat oven to 375℉.
Spray a standard 12-cup muffin pan with cooking spray or brush on a thin layer of oil.
Mix olive oil, nutritional yeast flakes, garlic powder, rosemary, and salt together in a small bowl. Set aside.
Scrub potatoes and slice the potatoes into rounds about ⅛-inch thick, using a mandoline for best results.
Place potatoes in a casserole pan and brush both sides with the olive oil mixture using a pastry brush.
Stack potatoes into the muffin pan, filling them.
Bake for 40-45 minutes or until the edges are crispy and golden.
Remove stacked potatoes using a spoon and place them on a serving platter.

Nutrition