Crispy Herb Potato Stacks
These Crispy Herb Potato Stacks are loaded with thinly sliced potatoes, fresh herbs, vegan butter, garlic salt & pepper. The perfect vegan side!
Ingredients
- 5 medium russet potatoes thinly sliced*
- 5 tablespoons vegan butter melted
- 2 tablespoons fresh herbs finely chopped, I used a combo of sage, thyme and rosemary
- 1/2 cup vegan parmesan
- 1/2 teaspoon garlic salt plus more for topping
- 1 teaspoon black pepper plus more for topping
- truffle oil to taste, optional
Instructions
- Preheat the oven to 400 degrees and oil a muffin pan.
- Melt the butter in a saucepan on the stove or in the microwave. Set aside.
- Use a mandolin or very sharp knife to slice the potatoes very thin.
- Add the potatoes, melted butter, herbs, vegan parmesan, garlic salt and pepper to a large bowl - toss to combine, using your hands if needed. If using truffle oil, add a small drizzle after mixing.
- Stack the potatoes in the muffin pan - it is ok if the cups are slightly over filled. Add another sprinkle of garlic salt and pepper to each stack. Spray the foil with non-stick spray, cover the potatoes and bake for 30 minutes. Remove the foil and cook for another 20 minutes. Remove from the oven and allow to cool for 5 minutes.
- Use a fork to pop the stacks out of the muffin pan and serve.
Video
Notes
*You want to use a mandolin or VERY sharp knife to cut the potatoes. The thinner they are, the crispier they'll be.
Calories: 124kcal, Carbohydrates: 16g, Protein: 4g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 4mg, Sodium: 203mg, Potassium: 383mg, Fiber: 1g, Sugar: 1g, Iron: 1mg
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