Greek Lemon Potato Stacks

Peel the potatoes. Next, using a mandoline on the thinnest setting, slice each potato into thin slices (making sure to use the safety guard). I like 1/16th inch slices; they will look translucent but hold their shape.

Make the marinade: In a large bowl, mix the olive oil, oregano, garlic, mustard, lemon zest, lemon juice, and salt and mix well. Add the potato slices. Massage the marinade well with your hands making sure all the potato slices are coated.

Stack the potato slices in the wells of the muffin pan, making sure to stack higher than the muffin pan (the potatoes will shrink while they bake). This recipe makes 6 stacks. 

Cover the muffin pan with foil and bake for 20 minutes. Uncover and bake for another 25 minutes, or until golden and crispy. Enjoy!