Um. This might be one of the best ways to serve potatoes I have stumbled across. I’m Irish, I am basically an expert on all things potato. So, if I say these are great potatoes, you can rest assured that these really great potatoes. And they are SO easy. So easy. They are also a great way to make multiple individual servings. These might even work for more of an appetizer orientated party.
For some reason we only have mini muffin pans or jumbo muffin pans… (Memo to self, get regular sized muffin pans.) I used the jumbo muffin tin, which worked out fine. The potatoes got super crispy where they were touching the edge of the pan. If I had a regular sized tin, they would have turned out super crispy and even more wonderful. The middle of the stack got super creamy and wonderful almost like a gratin, but without the effort.
Roasted Potato Stacks
- 3 tablespoons olive oil
- 1 pound Russet potatoes, scrubbed clean
- Salt and pepper
- 4 cloves garlic, minced
- Preheat the oven to 350F/180C. Brush 8 muffin tins with the garlic oil using a pastry brush or paper towel.
- Peel the potatoes and thinly slice them with a mandolin or by hand.
- Layer a potato slice in the bottom of a muffin tin and brush it with a thin layer of oil.
- Layer another slice of potato and brush it with the oil.
- Repeat until it stacks up to the top of the muffin tin.
- An alternate method would be to put the slices in a large bowl and toss with the oil mixture until coated.
- Repeat until you have a total of 8 potato stacks.
- Season with salt and pepper. Sprinkle the potato stacks with the minced garlic.
- Bake the potato stacks in the preheated oven for 35-45 minutes or until the potatoes are golden brown and cook through.
- Serve immediately with any main entrees.