Crispy, Rosemary, Sea Salt Potato Stacks
There is really nothing better than a crispy salty potato, but this takes it to the next level! This is a cute, creative dish that can be served up as an hors d’oeuvre at a party, or even as a side dish! It looks fantastic on the plate, and tastes incredible too.
To create these beautiful, crisp stacks, we used a mandolin. If you don’t have one, you can just slice the potatoes thin with a knife. It will take a bit more time, and you might need to be careful about making sure you get the slices thin enough to cook thoroughly, but in the end it is TOTALLY worth it.
Otherwise, the recipe is as simple as can be! It was inspired by a pinterest post, and made a bit more savory so that it could also function as a side dish.
Crispy Rosemary, Sea Salt Potato Stacks
Ingredients
- 8 butterball potatoes
- 2 tablespoons fresh rosemary, minced
- 1 teaspoon sea salt
- 4 tablespoons olive oil
Instructions
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Preheat oven to 400F and cover a baking sheet with parchment paper or a silipad.
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Mandolin the potatoes into rounds roughly 1/8″ thickness, or paper thin.
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Toss potatoes with rosemary, sea salt, and olive oil.
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Pile into 15-20 stacks, each roughly 1″ high on the baking sheet. Place larger rounds on the bottom.
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Bake for 40 minutes, or until crispy.
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Let cool and serve.
Recipe Notes
Add in 2 tablespoons of grated parmesan for a cheesy option.
