Recipe by Esther Ottensoser

Roasted Potato Stack

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Parve Parve
Easy Easy
12 Servings

No Allergens specified

My family loves when I make fresh, crispy potatoes. This can be challenging on Yom Tov, due to the limited oven space. Here’s a creative alternative to juggling all those potato-lined baking pans.


Main ingredients


Roast the Potatoes


Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).


Bake for about 25–30 minutes or until the potatoes turn crispy on the outside and the flesh is soft. Transfer the muffin pan to a rack to cool for two to three minutes before carefully removing the potatoes. For best results, serve fresh.


Lightly oil the molds in a regular-size muffin tin. Slice the potatoes thinly with a mandolin or a sharp knife. In a large bowl, toss the potatoes with olive oil, rosemary, and garlic, and season with salt and pepper. Stack the potatoes and lay them sideways in the muffin tin. Pile the potatoes high, as they shrink during cooking.


You can slice the potatoes before Yom Tov. Keep them in a container of water in the fridge.


If you want to prepare the potatoes on Yom Tov and you don’t keep your oven at such a high temperature, 350 degrees Fahrenheit (180 degrees Celsius) will be fine. The potatoes will just need some additional baking time.
Roasted Potato Stack

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2 years ago

First off – before you preheat the oven, take out a tray. The muffins trays were a bit hard to get into the hot ovens without the potatoes all falling out.
Secondly – use potatoes that you think will fit into the muffin slots once you’re done. As in – use small to medium potatoes. If you think your potato looks too big to fit, it probably is. This might create a huge mess all over your kitchen counters and oven.
Also, they don’t shrink that much, and there is a chance they’ll slide off in the oven if you pile them too high…
The potatoes also had LOTS of oil at the bottom of each stack. So, don’t be too generous with the oil.
Overall, they were yummy. Not worth the effort (especially of cleaning the muffins trays from all that oil afterwards).
Next time I might just toss the potatoes with the oil and spices and spread them out on a good ol’ baking paper to cook.