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Has dairy from:
Not Mediterranean due to:
Not vegan due to:
Not paleo due to:
This recipe has no customizations.
can use Idaho potato, cut into 1/8 inch thick sliced.
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Preheat the oven 400 degrees F. Lightly grease a 12 cup muffin tin.
Cut the potatoes using a mandoline.
In a medium bowl, toss together the potatoes, oregano, thyme, butter, salt and pepper. Add the grated cheese and toss again.
Layer the potatoes evenly among the prepared muffin tin, stacking the layers all the way to the top. The potatoes will shrink down as they cook.
Cover with foil and place on a baking sheet. Transfer to the oven and roast for 30 minutes.
Remove the foil and continue cooking another 20-25 minutes or until the potatoes are tender and golden.
Run a butter knife around the edges of the of each stack to release them. Serve immediately, sprinkled with a little sea salt.
These can be roasted up to 3 days in advanced and warmed in a 350 degree F. oven for 10 minutes or until warm.
Make it Dairy Free!
A partially dairy-free variant of this recipe can be made to reduce the amount of dairy.
Just substitute Earth Balance Natural Buttery Stick for butter.
This recipe has the following nutrient totals:
Protein 25.8 g
Carbohydrates 16.9 g
Iron 2.14 mg
Fiber 1.60 g
Calcium 63.5 mg
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.