Individual Potato Stacks

November 11, 2011
By: Maria

Individual-sized anything when trying to watch how much we eat during the holiday’s takes the guesswork out of the how-much-should-I-eat equation.  This recipe is so easy (3 ingredients!), so basic and SO delicious, it will become a frequent side dish to many meals.  Feel free to double or triple the recipe to accommodate the number of people you will be serving.
2-3 medium potatoes, thinly sliced (no need to peel!)
Coarse sea salt and pepper
3/4 c coconut milk
Brush the inside of 6 muffin cups with either coconut oil or clarified butter. Place a couple of slices into each muffin cup, and sprinkle with salt and pepper. Repeat with a couple of slices of potato and salt and pepper, until each cup is full.
Pour one tablespoon of coconut milk over each potato stack.
Bake @ 400 degrees until potatoes are golden brown (test by piercing with knife – should go in easily!) – about 30-35 minutes.
Once baked, loosen edges with knife or narrow spatula before taking out of muffin pan.
These are delicious warm, right out of the oven, but we have had these as leftovers – cold – and they are a great little snack.

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