I made Roasted Potato Stacks again for our Christmas Eve dinner (photo recycled from Thanksgiving).
The first time I made them, I had help; the second time, I was on my own. There's a lot of slicing and layering of potatoes with brushing of garlic-infused olive oil and it's a perfect-for-teamwork recipe.
Not only was I working by myself at Christmas, I was also a little behind and needed to find a way to speed up the process. I needed to get the oil on the potatoes quickly. My first thought was to go the shake-and-bake route, but that works best when there's a dry component... not so much with only garlic and oil.
I ended up going old-school with a big bowl and a spoon (and no plastic waste) and just stirred it all up. I'm sure some potato slices were oiled up slicker than others, but in the end it worked out great. An empty platter and calls for more were testament to that. I sprinkled with sea salt, pepper and, this time, a little rosemary in place of thyme. Yum.
I need another 12-cup muffin pan!