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Roasted Baby Potato Stacks

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Potato Type: Petite
Cuisine: American
Prep Method: Baked

Dish

AppetizerSide DishSnack

Prep Time

10 Mins

Cook Time

20 Mins

Serving

Serves 1 as a pre-workout meal or 10 as an appetizer

Ingredients

  • 2 lbs. petite potatoes, red or white
  • 2 teaspoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon herbes de Provence or other savory seasoning
  • ¼ teaspoon pepper
  • Fresh rosemary

Preparation

  1. Preheat oven to 400 °F.
  2. In a food processor, slice the petite potatoes very thin, between ⅛ and 1/16th of an inch.
  3. In a medium bowl, toss the potato slices with olive oil, salt, herbes de Provence, and pepper.
  4. Place mini stacks of baby potatoes in the cavities of non-stick muffin pans so that they come up a little bit above the edge of the pans.
  5. Bake on the bottom rack of the oven for 15-20 minutes, until lightly browned.
  6. Garnish with fresh rosemary.

Notes

Makes about 50 Roasted Baby Potato Stacks.

Per meal: Calories 935, Fat: 10 g, Cholesterol: 0 mg, Sodium: 1227 mg, Carbohydrates: 192 g, Fiber: 19 g, Potassium: 4947 mg, Protein: 19 g, Vitamin C: 191%

Per appetizer: Calories 94, Fat: 1 g, Cholesterol: 0 mg, Sodium: 123 mg, Carbohydrates: 19 g, Fiber: 2 g, Potassium: 495 mg, Protein: 2 g, Vitamin C: 19%

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Nutrition Facts Per Serving

Calories

94

Fat

1g

Sodium

123mg

Vitamin C

19mg

Carbohydrates

19g

Fiber

2g

Protein

2g

Potassium

495mg

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