Stacked Potatoes

20 Min.
45 Min.
6
Ingredients
2
pounds red potatoes, thinly sliced using a mandolin
2 pounds red potatoes, thinly sliced using a mandolin
8
tablespoons unsalted butter
8 tablespoons unsalted butter
1
teaspoon cracked black pepper
1 teaspoon cracked black pepper
2
teaspoons Better Than Bouillon® Roasted Chicken Base
2 teaspoons Better Than Bouillon® Roasted Chicken Base
2
teaspoons Better Than Bouillon® Roasted Garlic Base
2 teaspoons Better Than Bouillon® Roasted Garlic Base
1
tablespoon freshly chopped thyme
1 tablespoon freshly chopped thyme
1
tablespoon freshly chopped rosemary
1 tablespoon freshly chopped rosemary
Directions
  1. Preheat oven to 350°F.
  2. Grease a standard muffin tin.
  3. Melt butter in a small saucepan over low heat. Pour the melted butter into a medium sized mixing bowl.
  4. Add pepper, Roasted Chicken Base, Roasted Garlic Base, thyme, and rosemary to the bowl. Stir to combine.
  5. Add the sliced potatoes to bowl and toss to combine.
  6. Stack potatoes in each muffin cup to the top. Press down and repeat until all the potatoes are used.
  7. Cover the pan tightly with aluminum foil. Place pan directly in oven and bake for 30 minutes.
  8. Carefully remove pan from the oven, remove the foil and let rest for 5 minutes.
  9. Preheat oven to 425°F.
  10. Using an offset spatula, carefully remove each stack from the muffin tins and place directly onto a baking sheet.
  11. Place the baking sheet into oven on a higher rack and bake for 15 minutes more or until crisp.
  12. Carefully remove baking sheet from oven and let the stacks rest for 5 minutes before serving.
Try this dish with Better Than Bouillon Reduced Sodium, Organic Roasted Chicken Base or Vegetarian No Chicken Base.

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