Oil-Free Herb Roasted Potato Stacks
A simple, elegant way to prepare potatoes

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Oil-Free Herb Roasted Potato Stacks

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Ingredients

Adjust Servings:
2 large, sliced 1/8 inch of less Baking Potato
Varies Garlic Powder
Varies Garlic Salt
Varies Pepper
2 Tablespoons and extra springs for garnish Thyme

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Cuisine:

Crispy on the outside, delicate and soft on the inside. These potato stacks will melt in your mouth.

  • 55 minutes
  • Serves 4
  • Easy

Ingredients

Directions

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I usually make oil-free, baked, crispy potato slices, but tonight I decided to bake them a little differently. I still wanted the crispy outside, but I wanted them delicate and soft inside.

In order to cut the potatoes as thin was possible, I used one of my favorite kitchen gadgets, my Mandoline. The slices should be less than 1/8 inch in thickness.

Oil-Free Herb Roasted Potato Stacks
1/8 inch or less
Oil-Free Herb Roasted Potato Stacks
Mandoline

The organic potatoes I found at the market were huge. Although I intended to stack my potatoes in my silicone cupcake pan, the potatoes were too wide in diameter. I opted for a regular sized baking sheet with a silicone mat. And it worked.

After you slice the potatoes, place them in a bowl of water. This washes them an additional time, but it also provides extra moisture for seasonings to stick without using oil. You can use any type of seasoning or herbs you want.

The rest is simple. The potatoes melted in our mouths and are beautiful on the plate.

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Steps

1
Done

Preheat Oven to 425 degrees

Using a baking sheet lined with a silicone mat or parchment paper, begin with potato slices a few inches apart from each other.
Sprinkle with garlic powder.
Add another potato slice onto of each slice.
Sprinkle with garlic salt.
Add another potato slice onto each slice.
Add a pinch of thyme on top of each potato slice.
Add another potato slice on top of each stack.
Sprinkle with pepper.
Add another potato Slice on top of each stack.
Repeat until it is 6-8 potato slices high.

2
Done

Cook

Using aluminum foil cover the pan completely, tenting over the to pop the top potato stack.
This will guarantee the top potato will not touch or stick to the top of the aluminum foil.
Cook in 425 degree oven for 35 minutes, covered.
Remove foil.
Cook for another 1o minutes to get potatoes crispy on top.
Top with spring of thyme.

Kathy Carmichael

Hi! My name is Kathy, I am a high school English teacher by day & vegan enthusiast and blogger by night. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines the health of us & our planet! :)

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