Potato Stackers
This hearty, savory appetizers works well when you want something more substantial or if you're doing a 'heavy appetizer' event.
Equipment
- Mandolin Slicer
Ingredients
- 2 lbs potatoes russet or yukon gold
- 2 Tbsp butter plant-based, unsalted, melted
- 2 Tbsp olive oil extra virgin
- 1 tsp rosemary fresh, chopped
- 1 tsp parsley fresh, chopped
- 1 tsp kosher salt
- ⅛ tsp ground black pepper
- cooking spray
Instructions
- Preheat the oven to 375°F (190°C). Wash the potatoes but leave the skin on. Slice the potatoes into 1/8-inch (0.3 cm)-thick slices using a mandolin slicer or sharp knife. Place in a bowl
- Add the butter, olive oil, rosemary, parsley, salt, and pepper to the potatoes. Stir to combine well.
- Spray 10 cups of a standard muffin pan with cooking spray. Arrange the potatoes in each cup, starting with larger slices at the bottom and layering the smaller ones toward the top. Fill all 10 cups.
- Bake the potato stacks for 45–50 minutes, or until the edges and tops turn golden brown. Remove the potato stacks from the oven, carefully take them out of the muffin tin, and serve immediately.