By posting this recipe for Roasted Baby Potato Stacks I am entering a recipe contest sponsored by Potatoes USA and am eligible to win prizes associated with the contest. I was not compensated for my time.
If you’re an athlete looking for a different way to fuel your next big workout, then listen up! Roasted Baby Potato Stacks look like elegant appetizers, and they are, but they’re also a great source of energy for active individuals. Protein shakes, bars, and gels are popular options for pre-workout meals and snacks, but potatoes are a much better choice. They’re unprocessed, full of nutrient dense complex carbohydrates, and contain more potassium per serving than a banana, so for peak exercise performance potatoes can’t be beat. Roasted Baby Potato Stacks are deliciously addictive so you won’t have any problem eating a whole bunch of them for maximum athletic endurance.
I know what you’re probably thinking – that eating multiple Roasted Baby Potato Stacks as fuel for a workout is ridiculous, but it’s really no different than eating a big bowl of pasta before running a marathon! For this post, I presented and photographed Roasted Baby Potato Stacks as appetizers because they are so visually appealing in mini form, but for a pre-workout meal simply pile them up in a big bowl and dig in. You’ll consume 143 grams of carbohydrates, 15 grams of protein, 3700 milligrams of potassium, and only 10 grams of fat. This is the ideal meal to eat about 2 hours before a workout.
You’ll need a food processor and a couple of non-stick mini muffins pans to make for this recipe. The potatoes need to be sliced extremely thin and because they are so small, the only way to do this is with a food processor. DO NOT use a mandolin or try to cut the potatoes manually with a knife – you’ll most likely end up cutting yourself if you do.
Roasted Baby Potato Stacks serve double duty in this recipe. They’re a great way to carbo-load before a workout and a beautiful, delicious dinner party appetizer! Try them served with Roasted Garlic Ketchup. If you like this recipe, check out Potato Skins Pizza.
- 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
- Preheat oven to 400 degrees.
- In a food processor, slice the baby potatoes very thin, between ⅛ and 1/16th of an inch.
- In a medium bowl, toss the potato slices with olive oil, salt, herbs de provence, and pepper.
- 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.
- Bake on the bottom rack of the oven for 15-20 minutes.
- Garnish with fresh rosemary.
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