These Roasted Potato Stacks are impressive looking and tasty. They get crispy little edges and a soft, almost creamy center. They’re perfect for any special family dinner, holiday gathering, or brunch!
I made these Roasted Potato Stacks for Christmas Breakfast. Get the whole Christmas Breakfast menu here.
I changed a few things from the original recipe. Most notably, I don’t think the potatoes need to be peeled. I made some without peels and some with peels, and honestly I couldn’t see a difference. There are two reasons I like to leave the peels on potatoes: one is nutrition (the skins have so many vitamins and minerals), the other is that I’m lazy about peeling potatoes, and if I don’t have to do it, I’m not gonna take the time.
These stacked potatoes are a lot like a roasted potato that I’ve made many times. I take thicker slices of potato and lay them out on a silpat lined baking sheet. Then, I take a wadded up paper towel and dab it in olive oil. Sprinkle with salt and bake in a 350 oven until golden and crispy. Perhaps not as pretty in the presentation, but you get the same effect.
You can use the wadded up paper towel instead of the pastry bush in these roasted potato stacks as well.
I found this recipe originally through Pinterest from a site called Gourmand Recipes. That site has since gone down, and is no longer available, so I’m glad I made these and posted about them when I did.
Other Potato Recipes you’ll LOVE
Roasted Potato stacks Recipe
Roasted Potato Stacks
Ingredients
- 2-3 tablespoons olive oil
- 1 pound Russet potatoes scrubbed clean
- Salt and pepper
- 1 tablespoon fresh thyme leaves
Instructions
- Preheat oven to 350 degrees F. Using a pastry brush, lightly brush 8 muffin tin cups with oil.
- Using a Mandoline, thinly slice the potatoes. Starting with the smaller pieces, layer a potato slice in the bottom of each of the 8 muffin cups, and brush each potato slice with a thin layer of oil. Lay another slice of potato into each tin, and brush with oil. At every third layer, sprinkle with a little salt and pepper. Repeat stacking, brushing with oil, and seasoning until you have used up the potato slices. At the top of each stack, season with salt and pepper, and sprinkle with fresh thyme leaves.
- Bake for 35-45 minutes or until the potatoes are golden brown and cooked through. Garnish with additional fresh thyme leaves as desired.
Nichole says
Oh jeesh, these are just too cute! =) I’m so stealing this idea for dinner tomorrow night.
Sue @ Cakeballs, cookies and more says
These sound really good!
Katherines Corner says
Yes please I’ll have some..yummy
Carrie's Experimental Kitchen says
I just saw these on eRecipeCards.com and had to stop on over. They look so elegant yet simple to make. Nice post.
Heidi @ Food Doodles says
Oooh, these are impressive! I saw these on Tasteologie and had to click over to see. Those golden edges look so delicious 😀
Cadry says
These sound delicious! And what pretty presentation! I’m with you that I’m not going to peel potatoes unless absolutely essential. Most of the time I think the peel makes the dish better, not worse.
Susieqtpies says
These look awesome! Thanks for linking up in our Pin party and I did give you a pin:) Yep, following you, too 🙂 Happy Saturday! Susie
Crystal & Co says
These look delicious and easy!
Debi says
linked: http://michellewhitlow.typepad.com/24-olive-street/2012/02/unexpected.html
Kim says
Batch in the oven now…I switched it up a lil…added layer of grated fresh gruyere cheese and infused olive oil with garlic…thanks for sharing! I plan on serving this to my fam n friends who will be visiting early am on Turkey day. Going to poach an egg and stack on top of potatoes and top it all off with crumbled bacon…YUM! Thanks again…
Debi says
Mmmmm, sounds awesome! When should I be over? hee hee
Sherry Rennick says
Thanks for sharing on my FB page. They are exactly what i wanted!
conniesua says
Hello, I make up this recipe, its delicious, I send you a link form my blog if you want to see the recipe. Thank you for share the recipe.
Hugs,
http://decabezaenlacocina.blogspot.com.es/2013/04/patatas-apiladas.html
Debbie Mings says
Making these tomorrow with Fried Fish, stewed tomatoes and okra, and cornbread
samantha says
tried this and it turned out great! Had to bake mine much longer (around 1 hr) to get it really crispy. Didn’t have thyme on hand so left it out. I had made some cottage cheese chive dip the night before so paired it with these potatoes, delicious! Thx for the recipe
Joanne T Ferguson (@mickeydownunder) says
G’day! These look terrific Debi and is now on my list to do! Great photos!
Cheers! Joanne
Justine - Full Belly Sisters says
These look fantastic, Debi! Pinned 🙂
Cindy @ Hun What's for Dinner? says
These would be perfect with a nice roast chicken dinner! I love that they are simple, but so pretty.
dishofdailylife says
We’re big potato fans here, so I know these would be a huge hit! Sending some foodie love your way!