Roasted Potato Stacks

 

3-4 regular-sized potatoes, peeled, thinly sliced with mandoline

1/3 c. organic extra virgin olive oil

1 tsp garlic powder

1 tsp onion powder

1 tsp dried parlsey

1/2 tsp sea salt

1/8 tsp red pepper flakes

Freshly ground black pepper to taste

Fresh parsley

 

Preheat oven to 375 degrees.

Coat a muffin tin lightly with olive oil.

 

In a small bowl, mix olive oil, garlic powder, onion powder, dried parsley, sea salt, and black pepper.

Stack 4-5 potato slices in a muffin tin, and then pour a little olive oil mixture over the stack. Top with 4-5 more slices and a little more oil.
Repeat in the remaining muffin tins.

 

Bake 20-30 minutes, or until the potatoes are crispy on the edges.

Top with fresh parsley.

 

 

Adapted from Little Mommy, Big Appetite