Ingredients
Scale
- 4 medium Yukon gold potatoes
- 3 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon fresh rosemary, chopped
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and thinly slice the potatoes using a mandoline.
- In a large bowl, toss the potato slices with olive oil, salt, pepper, garlic powder, and rosemary.
- Stack the potato slices in a muffin tin, pressing down to form stacks.
- Bake for 25-30 minutes until golden and crispy.
Notes
- For an extra flavor boost, you can sprinkle some Parmesan cheese on top before baking.
- These potato stacks pair wonderfully with a side salad or as a gourmet appetizer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 stack
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg