Roasted Potato Stacks

24 Small Mixed Color Potatoes, scrubbed
1/4 Cup Olive Oil
1 Tbsp Chopped Rosemary
1 1/2 Tbsp Lemon Juice, or to taste
Sea Salt

Freshly Ground Black Pepper

1 Regular-Size Muffin Pan




Preheat the oven to 425??F.

Lightly oil the 12 molds in a regular-size muffin pan.

Peel the purple color potatoes, if using. Then slice the potatoes thinly with a Mandoline or a sharp knife. Wash the potatoes, drain well and pat dry with a paper towel.

In a large bowl, toss the potatoes with olive oil, rosemary, lemon juice and season with salt and pepper.

Stack the potatoes and lay them sideway in a muffin pan and bake for about 25 to 30 minutes or until the potatoes turn crispy on the outside and the flesh is soft.

Transfer the muffin pan to racks to cool for 2 to 3 minutes before carefully removing the potatoes. Serve warm.