Crispy Muffin Tin Potato Stacks

Start by preheating your oven to a toasty 400°F. While it’s warming up, generously grease your muffin tin with cooking spray or butter.

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Grab your trusty mandoline slicer and carefully slice the unpeeled potatoes into whisper-thin rounds, about 1/16 inches thick. The mandoline is your best friend here for even slices.

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Neatly stack the seasoned potato slices into the prepared muffin tin. Remember, they’ll shrink down as they bake, so don’t be shy—pile them a little higher than the rim. Bake for 40-45 minutes.

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Let the potato stacks cool in the pan for about 5 minutes—this makes them easier to remove.

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Full recipe & nutritional info on bakedbree.com