Wow, it’s amazing what your can do with potatoes! 🙂 I have always been a sucker for potatoes. Ever since I was a kid I looooved mashed potatoes, I could have eaten them everyday. Now that I am all grown up I like making them in all kinds of different ways. Some of my favourite are: hash-browns, potato pancakes and oven baked fries. When I saw a photo of potato stacks online, I knew I had to try them. I just love using my mandolin and found this recipe to be fun and easy to make. Potatoes are definitely a comfort food for me, I don’t eat them everyday…..but when I eat them….I enjoy every bite! 😉 These are so great because they have a soft smooth inside and a crispy outer crust, so you get the best of both worlds. I ate these as a snack but they would be great as a side dish to any balanced meal.
- 6-7 medium organic red potatoes
- 1 tsp sea salt
- ½ tsp pepper
- 2 tbs butter or earth balance
- 6 sprigs of fresh thyme
- coconut oil spray
- Preheat your oven to 350 degrees. After washing your potatoes and taking off any bad bits (I left the skin on) use a mandolin to thinly slice the potatoes.
- In a bowl toss the melted butter with the spices.
- Spray a muffin tin with coconut oil, then divide up the potato slices bestrewn the muffin cups, stacking them not op of one another.
- Cover the muffin tin with tin foil and bake for 20 minutes.
- Take the tin foil off the muffin tin and transfer the stacks to a parchment paper lined baking sheet. Turn the oven up to 450 and cook for another 10 minutes to get the potatoes nice and crispy!
- Serve and enjoy.