Rosemary Potato Stacks
Serves: 4-6
  • 2 pounds Yukon Gold or other waxy potatoes
  • ⅔ cup unsalted butter or ghee (I like this brand)
  • 1 tablespoon minced garlic
  • Juice of 1 lemon
  • 1 tablespoon fresh rosemary, minced
  • 1 teaspoon sea salt, plus a bit more for topping
  • ½ teaspoon ground black pepper
  1. Peel the potatoes and slice on a mandoline to 1/16 inch thick. Place the potatoes in a bowl.
  2. Preheat the oven to 350°F.
  3. Melt the butter in a small saucepan. Add the garlic and lemon juice.
  4. Brush the cups of a muffin tin with the butter mixture. Cut out small circles of parchment paper to place in the bottoms of the greased muffin cups.
  5. Divide the rosemary among the muffin cups, placing it on top of the parchment paper.
  6. Pour about ½ teaspoon of the butter into each muffin cup, on top of the rosemary.
  7. Pour the rest of the butter mixture over the potatoes and add the salt and pepper. Mix well.
  8. Divide the potato slices among the muffin cups. Press down when done. Cover with parchment paper.
  9. Place in the oven and bake for 30 minutes.
  10. Remove from the oven and turn the heat up to 425°F.
  11. Line a rimmed baking sheet with parchment paper.
  12. With a spoon, carefully remove each potato stack and invert it onto the baking sheet, removing the round of parchment paper that is now on top. Adjust the stacks to stand straight if needed.
  13. Sprinkle generously with salt.
  14. Return to the oven and roast for another 20 minutes or until golden brown.
Instead of rosemary, try using fresh oregano or basil.
Recipe by Sustainable Dish at