These Oven Roasted Potatoes have the crispiest tops and edges and the tender center. Potato stacks are easy to make in a muffin tin and extremely addictive!
A simple and delicious side dish that goes with almost everything! I am sure it will become your new favorite way to serve potatoes for everyday meals!
Roasted potatoes
It is a fail-proof recipe to impress your family or friends. These potato stacks are seriously the best! Made with butter, rosemary, paprika, garlic, Parmesan, black pepper and salt. Roasted to perfection! Each little stack has ultra-crispy edges, while the center is soft and tender.
Get creative with seasonings on hand. You can’t go wrong with these roasted potatoes! Serve them with Lemon Garlic Roast Chicken or Sauteed mushrooms.
Only minimal ingredients to get maximum flavor!
Roasted potatoes in a muffin tin
Looking for a side for today’s dinner? Why not try this twist on standard roasted potatoes.
Even though a muffin tin is a required equipment (helps to keep potatoes in place) for this recipe, you can make shorter stacks and use wood skewers or toothpicks.
Try to find small potatoes, about 2 inches (5 cm) wide as they need to fit into the muffin tin.
What kind of Potatoes are best for Roasting
You can use white, Russets or red potatoes. They are all good and delicious for roasting! But Russets are too big to fin into muffin cups. That is why I usually use Yukons or red potatoes for potato stacks.
Keep the skin on or off. Personally I like to keep the skin on, but you can peel them. It is completely up to you.
How to Slice Potatoes
Mandoline or food processor with a slicing disk are the best options for this job because they cut them into even thin slices easily. But, alternatively, you can slice potatoes using a very sharp knife. Try to cut them as thinner as you possibly can. Thin slices got crispy edges while roasting.
When using a mandolin, be careful with the blade.
How long to roast sliced potatoes
First I roast potatoes (covered) at high temperature 400 F (200C) for 30 minutes. When they are tender, I remove the foil and roast until edges are crispy, about 20 minutes. Cooking time will depend on the oven temperature.
Use this for your personal reference:
- 350°F (175°C) - 60-70 minutes
- 400°F (200°C)-40-50 minutes
- 450°F (230°C) - 30-40 minutes
What to serve with oven roasted potatoes
Anything goes really well! Meatloaf with ritz crackers, Ground Chicken Meatballs, Salisbury steak, Parmesan Crusted Chicken or Salmon Florentine! Options are endless.
If you like this roasted potato stacks be sure to leave a comment or give this recipe a rating!
Oven Roasted Potatoes
- Total Time: 1 hour 5 minutes
- Yield: 4
Description
These Oven Roasted Potatoes have the crispiest tops and edges and the tender center. Potato stacks are easy to make in a muffin tin and extremely addictive!
Ingredients
- Russet / Idaho potatoes ( sliced into ⅛ inch (3 mm) slices)-5-6
- Olive oil/ butter- ¼ cup
- Dry rosemary- 1 teaspoon
- Garlic cloves (minced)-1 tablespoon
- Paprika- 2 teaspoons
- Fresh grated Parmesan cheese- ½ cup
- Black pepper- 1 teaspoon
- Salt -as needed
Instructions
- Preheat your oven to 400 F ( 200 C). Lightly grease a 12 cup muffin tin with a cooking spray or brush with oil.
- Slice the potatoes into ⅛ inch (3 mm) thin slices, using a very sharp knife. Alternatively do it in a food processor with slicing disk or use a mandoline.
- Put the sliced potatoes into a large bowl. Mix together with salt, pepper, butter, dry rosemary, garlic, paprika, Parmesan, ground black pepper and salt. Toss well to coat.
- Divide potatoes equally between 12 muffin tins, layering all the way to the top. Potatoes will shrink as they roast. Cover with aluminium foil and roast for 30 minutes or until tender. Then remove foil and roast further for 20 minutes or until the edges are crisp.
- Serve immediately as a side dish. Enjoy!
- Prep Time: 15 min
- Cook Time: 50 min
Nutrition
- Serving Size: 1 serving
- Calories: 224 kcal
- Sugar: 3 g
- Sodium: 83 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Carbohydrates: 37 g
- Fiber: 6 g
- Protein: 5 g
- Cholesterol: 19 mg
Keywords: roasted potatoes, potato stacks, side dishes
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