These stacks remind me of Hasselback potatoes but without the "hassle" of cutting the potatoes and trying to keep them joined at the bottom.
Just use a mandolin slicer and slice away!
3 large russet potatoes
3 tbsps olive oil
3 tbsps melted butter
2 tsp dried rosemary
salt and pepper
So like I said, slice the potatoes thinly. Out of 3 large potatoes I made 7 serving stacks of potatoes.
Toss the slices in a bag with oil and butter. You may have to get your hands in there to separate the slices and get everything coated nicely. Add rosemary, salt and pepper to taste.
Stack the potatoes on a parchment lined baking sheet and drizzle with the rest of the oil and butter left in the bag.
Bake at 375 F for 45-55 minutes until the edges are golden and a skewer pierces easily through the middle of the stack.
Serve with a little parmesan
And here's the recipe link for those Sautéed Garlic Asparagus
I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too!