Paleo Whole30 Potato Stacks
Prep Time20 minutes mins
Cook Time50 minutes mins
Servings: 12 servings
Calories: 204kcal
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.
Calories: 204kcal | Carbohydrates: 37g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 207mg | Potassium: 898mg | Fiber: 5g | Sugar: 2g | Vitamin A: 32IU | Vitamin C: 43mg | Calcium: 28mg | Iron: 2mg