Festive Roasted Potato Stacks

Here’s a terrific potato side dish that looks as great as it tastes! Crispy on the edges, salty and with a hint of rosemary. Making in a muffin tin will help keep the stack together.
If you are going to cut by hand, there’s considerable knife skills involved in slicing enough potato to make these stacks. Though as time saver lovers we highly recommend using your kitchen robot with slice cutting hook.
The flavouring – Add a touch of salt, and the herby-ness of some rosemary (potato + rosemary is a great pairing), and that’s all we think it needs.
NO MUFFIN TIN: Don’t worry if you don’t have a muffin tin. Make these on a baking tray but you’ll need a toothpick or similar through the centre of each stack to ensure they don’t collapse. Also, while making it on a tray does make more of the edges of the stack golden and crispy, there is a tendency for it to dry out a bit so it’s worth basting with the butter on the pan. In the muffin tin, the butter drips down the stacks and bubbles away at the base of the stack which adds terrific extra flavour.
POTATO TURNS BROWNS: Once peeled, they will start to brown after 10 minutes or so, so if you are taking your time with this step, toss the ones you’ve sliced in the oil as you go, this stops them from browning.
MAKE AHEAD: These can’t be assembled then baked later. It’s best to bake for about 40 minutes (still a tiny bit firm in the middle when out of the oven), then cool in the tin (will finish cooking inside). Then reheat in a hot oven 220 C on a tray for 5 minutes until reheated through – the edges and surface will crisp up a bit again.

REGULAR VS SWEET POTATOES – make this recipe replacing the regular potatoes with sweet ones if you like the taste.