Roasted Potato Stacks

By Addie

Well, I just have to tell you, this appetizer is a winner... healthy,elegant, tasty and above all....SUPER EASY!

Ingredients

• 2-3 tablespoons olive oil
• 1 pound potatoes, scrubbed clean
• Salt and pepper
• 1 tablespoon fresh thyme or rosemary leaves

Preparation

Step 1

Preheat oven to 180 degrees c . Line 8 muffin tin cups with cupcake liners.

Using a Mandoline, thinly slice the potatoes ( u don't need to peel it). 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 or rosemary leaves.