Crispy Potato Stacks

If I had to chose one thing to eat for the rest of my life that would be an easy choice: POTATO!
Oh, how I love potatoes. Mashed, fried, boiled, roasted, Frenched, stuffed, baked, or soupified.

So imagine my glee when I came across a delicious looking idea for a new way of roasting potatoes!

This recipe is simple and relatively quick. It's ultra quick if you have a mandoline. If you don't have one of those, then a bit more time and a steady hand can accomplish the same thing. These are fun to eat: dig in with a knife and fork or, like my kids, peel each delicious layer off one at a time!



Crispy Potato Stacks

3 tablespoons olive oil
2-3 cloves garlic, minced
1 lb. Russets potatoes
Salt and pepper
Fresh herbs of your choice

1. Preheat the oven to 350F
2. Wash and dry potatoes (peel if desired, I like the skins on) and thinly slice potatoes with a mandoline or a steady hand, the thinner the better.
3. With potato slices in a big bowl, lightly coat with more evoo (about 2 TBSP) and toss with 2-3 minced garlic cloves and/fresh herbs, kosher salt, pepper to taste.
4. Brush 8 muffin tins with olive oil with a pastry brush (or your finger). Lay a potato slice in the bottom of a muffin tin. Repeat until it stacks up to the top of the muffin tin. Repeat until you run out of potatoes.
5. Bake the potato stacks in the preheated oven for 35-45 minutes or until the potatoes are golden brown and cook through.

Variations: Omit garlic and sprinkle in a packet of dry Ranch Dressing mix
Nom Nom Nom