Roasted Potato Stacks
Put a new twist on an old-standby comfort food
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.