Roasted Potato Stack

In a search to find new and interesting ways to cook the potato, I stumbled upon a picture of a perfectly made potato stack, it looked amazing and made me want to try it! After showing the picture to my husband, he decided to give it a go and did a wonderful job of making these potato stacks. They were so good, soft in the middle and crispy on the edges. My 9 year old complained that he only got 4 stacks on his plate and was drooling over the ones on my plate… but I didn’t want to share!3 tablespoons Rice bran oil
2 cloves of minced garlic
Potatoes, peeled, thinly sliced
Fresh parsley

Pre-heat oven to 180 deg C.
Mix oil and garlic together. Use a pastry brush to oil a muffin tray.
Cut the potatoes thinly by hand or using a mandolin. If some of the potato slices are too big, cut using a scone cutter or round shape to fit into the muffin tray.
Brush both sides of each potato slice with the oil and garlic. Layer to fill muffin tray.
Season with salt and parsley.
Bake in oven for 40 mins or until the potatoes and cooked and golden around the edges.

Tips: Pick out small potatoes that will fit well into muffin trays.


  1. Love these! What a fantastic idea.

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