A perfect holiday side dish made of crispy yukon gold potatoes stacked with herb oil, garlic, and rosemary. This gluten-free and dairy-free recipe brings amazing flavors to your holiday spread!
1: Preheat oven to 400°F on convection setting, if possible.
2: Make herb oil by combining olive oil, rosemary, and 1 tsp salt in a small bowl. Whisk well.
3: In a large bowl, drizzle herb oil over potato slices and toss to coat evenly.
4: Add a small piece of rosemary to each muffin cup and stack potato slices on top.
5: Cover with tin foil and roast for 20 minutes.
6: Remove foil and roast for 30-40 minutes longer.
7: (Optional) For extra crispiness, lift potato stacks out and flip them over to be rosemary side up, then finish cooking on a parchment lined baking sheet.
