Roasted Baby Potato Stacks
Serves: 1 as a pre-work out meal or 10 as an appetizer
  • 2 lbs. baby potatoes, red or white
  • 2 teaspoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon herbs de provence or other savory seasoning
  • ¼ teaspoon pepper
  • Fresh rosemary
  1. Preheat oven to 400 degrees.
  2. In a food processor, slice the baby potatoes very thin, between ⅛ and 1/16th of an inch.
  3. In a medium bowl, toss the potato slices with olive oil, salt, herbs de provence, and pepper.
  4. Place mini stacks of baby potatoes in the cavities of non-stick muffin pans so that they come up a little bit above the edge of the pans.
  5. Bake on the bottom rack of the oven for 15-20 minutes.
  6. Garnish with fresh rosemary.
Makes about 50 Roasted Baby Potato Stacks.
Recipe by Queen of My Kitchen at