Roasted Baby Potato Stacks

Preparation

Prep Time: 10min | Cook Time: 20min

1. Preheat oven to 400 °F.
2. In a food processor, slice the petite potatoes very thin, between ⅛ and 1/16th of an inch.
3. In a medium bowl, toss the potato slices with olive oil, salt, herbes 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, until lightly browned.
6. Garnish with fresh rosemary.

Notes

Makes about 50 Roasted Baby Potato Stacks.

Per meal: Calories 935, Fat: 10 g, Cholesterol: 0 mg, Sodium: 1227 mg, Carbohydrates: 192 g, Fiber: 19 g, Potassium: 4947 mg, Protein: 19 g, Vitamin C: 191%

Per appetizer: Calories 94, Fat: 1 g, Cholesterol: 0 mg, Sodium: 123 mg, Carbohydrates: 19 g, Fiber: 2 g, Potassium: 495 mg, Protein: 2 g, Vitamin C: 19%