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Crispy Thyme Potato Stacks (Vegetarian, Gluten, Grain & Dairy Free) Placed on A round plate with parchment paper on it, stacked on each other. One stack of potatoes lying on a fork. Shown from front
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Crispy Thyme Potato Stacks (Vegetarian, Gluten, Grain Dairy Free)

These crispy potato stacks are super easy to make, pairs with just about everything and taste amazing.
Course Side Dish
Cuisine All around
Keyword Dairy-Free, Easy, Gluten-Free, Grain Free, vegetarian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings

Ingredients

  • 4-6 medium Waxy potatoes thinly sliced, preferably on a mandolin
  • 1 tbsp Olive oil
  • Sea salt, to taste
  • 1/2-1 tsp Dried thyme (or about 1 tbsp chopped fresh thyme leaves)
  • 2 Garlic cloves (optional) minced

Instructions

  • Preheat the oven to 200 degrees Celsius or the air fryer to 190 degrees Celsius.
  • Slice the potatoes into thin slices, preferably using a mandolin. Add to a big bowl.
  • Drizzle with olive oil, add sea salt, thyme and garlic (if using). Mix thoroughly.
  • Divide potato slices between muffins tins. Drizzle with more olive oil on top (optional).
  • Cover with aluminium foil and place in the oven/air fryer. Bake for 20-25 minutes the oven or 15-20 minutes in the air fryer. Remove the foil and bake for another 20-25 minutes in the oven or 15-20 minutes in the air fryer, until the potatoes are golden brown and soft.
  • Remove from the oven, run a knife around the edges to release the potato stacks. Serve immediately.