These Paleo Whole30 Potato Stacks are simple to make, have just 4 ingredients, and make the perfect side dish. They are gluten free, dairy free, vegan, and low FODMAP.
These potato stacks have crispy edges and are tender in the middle. They are made in a muffin tin which makes them so easy, yet fancy looking. The thyme is a nice added touch of freshness.
How to Stack
Use a mandoline slicer to cut the potatoes into thin slices. Then layer them with the larger pieces on bottom and smaller pieces on top. This will create a stack that looks pretty and holds together well.
Yukon Gold potatoes work best for this since they are small and pretty even in size. Russets would work too if they aren’t too big. You just want to be able to fit them in a muffin tin to hold the stack together.
What to Serve them with
These make a great side dish to the following recipes or almost any other meat dish.
- Paleo Whole30 Mississippi Roast
- Whole30 Paleo Air Fryer Whole Chicken
- Paleo Whole30 Dijon Rosemary Pork Chops
- Whole30 Paleo Instant Pot Pulled Pork
I know you will love these paleo whole30 potato stacks because they are crispy, tender, and so flavorful! They look fancy and impressive, but are so easy! Here are some more potato recipes:
- Paleo Whole30 Mashed Potatoes
- Whole30 Paleo Sweet Potato Hummus
- Pecan Pie Twice Baked Sweet Potaotes
- Paleo Baked Fries
Paleo Whole30 Potato Stacks
- Preheat oven to 375* and generously grease a muffin tin with some of the olive oil. Set aside.
- Use a mandoline or food processor to thinly slice the potatoes. Blot then dry with a dish towel or paper towel to remove the excess moisture.
- Pour the olive oil over the potatoes and add the salt and thyme. Stir well so all the potatoes are evenly coated.
- Stack the potatoes together, larger pieces at the bottom and smaller pieces at the top. Place each stack in a muffin tin compartment. You can stack a little above the top as they will cook down.
- Bake for 45-50 minutes, until the potatoes are tender and the edges are crispy.