Potato Stacks
Crispy-edged roasted potato stacks with caramelized onion and rosemary — a simple, elegant side dish that feels special but comes together easily.
- Total time
- 45 min
- Servings
- 4
- Calories
- 220
- Protein
- 4g
Ingredients
- 4 medium potatoes
- 1 medium onion
- 2 tbsp fresh rosemary
- 3 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
Instructions
- 1
Preheat oven to 400°F (200°C). Thinly slice the 4 potatoes and 1 onion into rounds, about 1/8 inch thick.
- 2
In a large bowl, toss the potato and onion slices with 3 tbsp olive oil, 2 tbsp chopped rosemary, 1 tsp salt, and 1/2 tsp black pepper until well coated.
- 3
Grease a 12-cup muffin tin with a little oil. Layer the potato and onion slices into each cup, alternating and pressing down gently, filling to the top.
- 4
Roast for 30-35 minutes, until the edges are golden and crispy and a knife easily pierces the center of a stack.
- 5
Let cool in the pan for 5 minutes, then carefully lift out with a fork. Serve warm, garnished with extra rosemary if desired.
Tools you’ll need
- muffin tin
- sharp knife
- cutting board
- large bowl
- fork
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