Crispy Potato Stacks

This potato recipe is also a side dish to compliment my BBQ Chicken Wings. 

Ingredients: (serves 2)

300g. potatoes

1 tbsp. unsalted butter (melted)

1 tbsp. olive oil

1/2 tsp. dried rosemary

1/2 tsp. dried parsley

1/2 tsp. salt

Dashes ground black pepper

Methods:

1. To prepare potatoes - wash the potatoes; with skin on, slice using a mandoline slicer and place potatoes in a large bowl.
2. Add melted butter, olive oil, rosemary, parsley, salt and black pepper to the potatoes.  Stir to combine well.
3. Brush cooking oil to 5 muffin pan.  Arrange potatoes into each tin, starting with the bigger slices potatoes at the bottom and smaller ones towards the top.
4. Bake the potato stacks in 190 degree Celsius for 35-40 minutes or until edges to tops turn golden brown.  (if your potato slices are thicker, it might need a slightly longer baking time; however mine is thinner).
5. Remove from oven and muffin pan and serve immediately.

This recipe is adapted from 'rasamalaysia.com' with slight adjustments to suit my cooking preference.