Sour Cream and Chive Potato Stacks
Recipe type: Sides
Prep time: 
Cook time: 
Total time: 
  • 2 tablespoons extra virgin olive oil, plus more for brushing
  • 3 cloves garlic, minced
  • ¼ teaspoon black pepper
  • 1½ pounds red potatoes
  • sea salt, to sprinkle on top
  • sour cream, to top
  • fresh chives, sliced - for garnish
  1. Preheat the oven to 375 degrees F.
  2. In a large bowl, whisk together the 2 tablespoons of extra virgin olive oil, garlic, and black pepper. Thinly slice the potatoes and add to the bowl. Toss to coat evenly.
  3. Brush the inside of a muffin tin with olive oil. Layer the potato slices into stacks in the prepared muffin cups, filling each one a ⅓ of the way. Sprinkle the top of each stack with sea salt. Bake until the edges and tops are golden brown and the centers are tender, 45 to 55 minutes. Allow to cool for a few minutes and then lift out with a small spatula or fork. Plate and top with a dollop of sour cream and chives.
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