- 1 pound red-skinned potatoes
- 1/4 cup olive oil plus more for preparing pan
- 1 teaspoon dried Italian seasoning blend
- Splash of freshly squeezed lemon juice
- Salt and pepper, to taste
- Fresh parsley, for garnish
- Preheat oven to 425 degrees.
- Use a pastry brush to lightly coat each cup of a muffin tin with olive oil.
- Scrub potatoes. Dry with a paper towel. Slice each potato into very thin rounds. A mandoline makes quick and easy work of this task, but a chef's knive will work as well.
- Put all the potato slices in a large bowl. Add olive oil, Italian seasoning, lemon juice and salt and pepper. Toss well with clean hands. Potatoes should all be coated with olive oil.
- Form a stack of rounds. Place them, on their side, into prepared muffin cups.
- Bake in preheated oven 20 to 30 minutes, until potatoes are tender and edges are brown and crispy. Use a skewer or a sprig of fresh rosemary to poke through each stack to hold together.
- Serve sprinkled with fresh minced parsley.
- Makes 3 to 4 stacks.
I usually count on 1 medium-sized red potato per person. Three medium-sized potatoes will weigh about 1 pound.
Ramekins or custard cups can be used if you plan to make just a few potato stacks.
During the summer, use fresh herbs from your garden. 1 teaspoon dried herbs equals 1 tablespoon fresh herbs.
Potatoes are a great source of potassium, dietary fiber, and vitamins C and B6.