Dairy Free Stacked Herbed Potatoes
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Servings12
Ingredients
- 4-5 medium Yukon gold potatoes
- 4 tbsp Dairy Free Becel Plant Butter, Unsalted (melted)
- 1 garlic cloves (minced)
- ½ tsp of garlic powder
- 1 tbsp fresh rosemary (finely chopped)
- 1 tbsp fresh sage (finely chopped)
- 2 tbsp fresh parsley (finely chopped)
- 1 tbsp of fresh dill
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- ½ tsp smoked paprika
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Preheat your oven to 400°F and grease a muffin tin or baking dish with Dairy Free Becel Plant Butter.
- Use a mandolin or a sharp knife to slice the potatoes thinly and evenly. Place the slices in a large mixing bowl.
- In a small bowl, combine the melted Dairy Free Becel Plant Butter, garlic powder, rosemary, sage, parsley, dill, salt, pepper, and smoked paprika. Stir well to create the herbed mixture.
- Pour the herbed buttery mixture over the sliced potatoes and toss gently to coat them evenly.
- Stack the potato slices into small, even piles, then place them vertically into each muffin tin slot or a baking dish. The edges of the potatoes should stick up slightly, which will make them extra crispy as they bake.
- Bake in the preheated oven for about 45-50 minutes, or until the tops are golden brown and crispy, and the insides are tender. You may want to cover them with foil for the first 30 minutes, then uncover them to get the tops crispy.
