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Stacked Potatoes

  • Preparation Time
    Prep:
    20 min.
  • Cooking Time
    Cook:
    45 min.
  • Serves
    Serves:
    6

Try this dish with Better Than Bouillon Reduced Sodium, Organic Roasted Chicken Base or Vegetarian No Chicken Base.

Recipe tags: chicken base, easy difficulty, app, roast

Ingredients

Quantity Ingredient
8 Tbsp unsalted butter
1 tsp cracked black pepper
2 tsp Better Than Bouillon® Roasted Chicken Base
2 tsp Better Than Bouillon® Roasted Garlic Base
1 Tbsp freshly chopped thyme
1 Tbsp freshly chopped rosemary
2 lbs red potatoes, thinly sliced using a mandolin

Directions

  • 1

    Preheat oven to 350°F. Grease a standard muffin tin.

  • 2

    Melt butter in a small saucepan over low heat. Pour the melted butter into a medium sized mixing bowl. Add pepper, Roasted Chicken Base, Roasted Garlic Base, thyme and rosemary to the bowl. Stir to combine.

  • 3

    Add the sliced potatoes to bowl and toss to combine. Stack potatoes in each muffin cup to the top. Press down and repeat until all the potatoes are used.

  • 4

    Cover the pan tightly with aluminum foil. Place pan directly in oven and bake for 30 minutes. Carefully remove pan from the oven, remove the foil and let rest for 5 minutes.

  • 5

    Preheat oven to 425°F.

  • 6

    Using an offset spatula, carefully remove each stack from the muffin tins and place directly onto a baking sheet.

  • 7

    Place the baking sheet into oven on a higher rack and bake for 15 minutes more or until crisp.

  • 8

    Carefully remove baking sheet from oven and let the stacks rest for 5 minutes before serving.