These Crispy Potato Stacks made in a muffin tin are layered with Pecorino Romano and Italian spices. With less 6 ingredients and maybe about 10 minutes of prep you have an incredible side dish. Keep in mind quality ingredients are key. For the spice, I like to use Teresa’s Tuscan Spice, which is a blend of Italian spices like rosemary, oregano and garlic.
It is an incredible Mediterranean spice and it is my favorite spice ever. I use it not only with potatoes, but on fish, in salad dressing, on sandwiches and more. The spice and my extra virgin olive oil are a perfect pair.
You can purchase Teresa's Tuscan Spice right here on my website. If you don't want to purchase you can use a store bought Italian Spice Blend.
Crispy Potato Stacks (Serves 6, makes 12 stacks)
Ingredients
1.2 lbs Potatoes, sliced paper thin
1/3 Cup Extra Virgin Olive Oil , plus more for greasing the cupcake tin
½ tsp. Salt
¼ tsp. Pepper
¾ tsp. Italian Spice Blend, I use Teresa’s Tuscan Spice
½ cup Grated Pecorino Romano
Method
Preheat your oven to 400 degrees. Lightly grease each muffin cup.
Slice your potatoes so that they are paper thin and round so that they will fit in a muffin tin. To do this I use a mandolin. Put them in a bowl. Add in the olive oil, salt, pepper, Italian spices (I like to use Teresa’s Tuscan Spice) and Pecorino. Combine well.
Then take about 10 or 12 potato slices and stack them in each muffin tin. All of your stacks should be of equal size.
Put the muffin tin in the oven and bake for about 25 to 30 minutes. You can tell that they are done when they are nice and crispy and you can easily insert a knife into them.
Remove from the oven and run a sharp knife around the perimeter of each cut. Gently remove from the pan and serve.