Lemony-Thyme Purple Potato Stacks

One way I like to brighten up after a long, dreary, cold winter day is to put a little color on my plate.  Lemony-Thyme Purple Potato Stacks fit the bill every time!  Thinly sliced potatoes are paired with bright lemon, earthy thyme and delicious olive oil -- then roasted until nice and crispy.  These delish darlings make the perfect side dish and are super easy to make! 

Lemony-Thyme Purple Potato Stacks ((Recipe Below!!))

I am not sure when I first stumbled upon the cute purple spuds but you can pretty much find them everywhere now. Known for their deep violet color, purple potatoes have been grown and harvested for more than 8,000 years in Peru, Bolivia and Ecuador.  That's a long time!  Specialty Produce says there are many varieties: Purple Viking, Purple Majesty, and the Purple Peruvian (which is the fingerling variety.) 

The stacks are a synch to make!  You just need a Mandoline, a muffin pan and five minutes prep time!

LEMONY-THYME PURPLE POTATO STACKS

Adapted from Seasaltwithfood

Serves: 4 to 6

Ingredients:

• 4 medium purple potatoes (about 2 pounds), scrubbed
• 1/4 cup olive oil
• 1 tablespoon fresh thyme leaves
• 1/4 cup fresh lemon juice
• Kosher salt & fresh cracked pepper

Directions:

• Preheat oven to 425ºF.
• Spray a 12 cup muffin pan with non-stick cooking spray.
• Keeping the skins on, thinly slice the potatoes until paper thin and place in a bowl.  Add in olive oil, lemon juice, and thyme leaves.  Season with salt and pepper.  Toss to combine making sure every slice is coated.
• Stack slices on top of each other in muffin cups, pressing down to make them fit. (The slices may not fit perfectly -- it's okay -- just press them down more.)
• Top with a sprinkling of salt and more thyme leaves.
• Bake 30 to 35 minutes until the edges of the potatoes are crispy and the centers are fork tender.  Allow stacks to cool in pan for 2 to 3 minutes until serving warm.  Enjoy!