Whole30 Herby Potato Stacks
These potato stacks have been a staple in our house all year. They are Whole30 compliant and simply delicious!
Serves 4
INGREDIENTS
6-7 medium sized yellow, red or russet potatoes, peeled or unpeeled (up to you)3/4 teaspoon salt
1/2 teaspoon pepper
1/2 to 1 teaspoon dried rosemary (or 1 Tablespoon fresh rosemary)
1/2 teaspoon pepper
1/2 to 1 teaspoon dried rosemary (or 1 Tablespoon fresh rosemary)
1/2 to 1 teaspoon dried thyme (or 1 Tablespoon fresh thyme)
2-3 Tablespoons Ghee, melted
Avocado oil spray (to coat tins)
PREPARATION
1. Preheat oven to 375°F2. Spray or brush the muffin tin with avocado oil
3. In a large bowl, add salt, pepper, rosemary and thyme.
4. Slice the potatoes into 1/8th inch slices, if there is a lot of moisture on the potatoes after slicing, use a paper towel to blot it off then toss them into the bowl with the herbs/salt.
5. Drizzle melted ghee over the potatoes, toss to coat and combine with the herbs and salt, using your hands to separate slices of potatoes to insure even coating.
6. Assemble the potato slices in the muffin tins, stacking about 4-5 potato rounds on top of each other.
7. Bake for about 40-50 minutes or until potatoes are golden and edges are crispy. Let the stacks cool slightly in the tins for 5 minutes, then run a small spatula around the edges and bottom to release from tin and place on serving platter.
5. Drizzle melted ghee over the potatoes, toss to coat and combine with the herbs and salt, using your hands to separate slices of potatoes to insure even coating.
6. Assemble the potato slices in the muffin tins, stacking about 4-5 potato rounds on top of each other.
7. Bake for about 40-50 minutes or until potatoes are golden and edges are crispy. Let the stacks cool slightly in the tins for 5 minutes, then run a small spatula around the edges and bottom to release from tin and place on serving platter.
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