Potato Stacks

Wow, it’s amazing what your can do with potatoes! šŸ™‚ 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 likeĀ making them in all kindsĀ 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 Ā 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! šŸ˜‰ 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.

xx Malika

raosted potato stacks

Roasted Thyme Potato Stacks
Cuisine: Vegan
Serves: 12
  • 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
  1. 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.
  2. In a bowl toss the melted butter with the spices.
  3. Spray a muffin tin with coconut oil, then divide up the potato slices bestrewn the muffin cups, stacking them not op of one another.
  4. Cover the muffin tin with tin foil and bake for 20 minutes.
  5. 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!
  6. Serve and enjoy.

Potatoes with thyme and butter