Roasted Potato Stacks

Ingredients

• 1 pound red-skinned potatoes
• 1/4 cup olive oil plus more for preparing pan
• 1 teaspoon dried Italian seasoning blend
• Splash of freshly squeezed lemon juice
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. 1
   Preheat oven to 425 degrees.
2. 2
   Use a pastry brush to lightly coat each cup of a muffin tin with olive oil.
3. 3
   Scrub potatoes. Dry with a paper towel. Slice each potato into very thin rounds. A mandoline makes quick and easy work of this task, but a chef's knive will work as well.
4. 4
   Put all the potato slices in a large bowl. Add olive oil, Italian seasoning, lemon juice and salt and pepper. Toss well with clean hands. Potatoes should all be coated with olive oil.
5. 5
   Form a stack of rounds. Place them, on their side, into prepared muffin cups.
6. 6
   Bake in preheated oven 20 to 30 minutes, until potatoes are tender and edges are brown and crispy. Use a skewer or a sprig of fresh rosemary to poke through each stack to hold together.
7. 7
   Serve sprinkled with fresh minced parsley.
8. 8
   Makes 3 to 4 stacks.