Potato Stacks

By commercecook

These potatoes can be made earlier in the day, stacked without the rosemary sprig, and reheated at 325 degrees for about 15 minutes.

Ingredients

• 2 large Yukon Gold potatoes, peeled, sliced into 1/2 inch slices,ends discarded
• 2 large red potatoes, peeled, sliced into 1/2 inch slices, ends discarded
• 2 sweet potatoes, peeled, sliced into 1/2 inch slices, ends discarded
• 1/2 cup extra-virgin olive oil
• Lawreys Seasoning Salt or spice of your choice
• fine sea salt
• one fresh rosemary sprig for each stack

Details

Servings 8

Preparation

Step 1

1. Preheat oven to 400 degrees. Cover a large jelly roll pan with parchment paper or Silpat. Set aside.
2. Place the potato slices in a mixing bowl and toss with oil. I do one type of potato at a time. So I slice one type and bake it, then do another.
3. Sprinkle seasoning on the potato slices. and bake uncovered for 20 minutes. I put paprika during the last 10 minutes while cooking the potato slice that will be on top.
4. Make stacks using the three kinds of potatoes, putting the sweet potato in the middle. Stick a rosemary sprig through the stack to secure. Serve hot.

If the potatoes are not "shiny" enough, brush with a little olive oil. If storing until later in the day, stack the potatoes and refrigerate, but don't add the rosemary until you're ready to serve.