Greek Lemon Potato Stacks
Serves 610 mins prep45 mins cook
Paper-thin slices of potatoes soak up a flavorful marinade of fresh garlic, lemon, and oregano and then bake in tall stacks.
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What you need
Instructions
0 Preheat oven to 400F (20C). 1 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. 2 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. 4 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. 5 Cover the muffin pan with foil and bake for 20 minutes. Uncover and bake for another 25 minutes, or until golden and crispy. Enjoy!View original recipe