<div style="margin: 12px 0px; font-family: arial; color: #333333; background: #ffffff; border: solid 4px #e5e5e5; width: 100%; clear: left;"><div class="CM_CTB_Content_Wrap" style="margin: 0px; padding: 0px;background-color: #ffffff;"><div style="border-bottom: solid 1px #dcdcdc; white-space: nowrap; margin-bottom: 8px; background-color: #eeeeee ;background-image: url(http://clipmarks.com/images/source-bg.gif); background-repeat: repeat-x; height: 24px; line-height: 24px; vertical-align: middle; padding-bottom: 4px; color: #666666; font-size: 10px;" ><a href="http://clipmarks.com/clip-to-blog/" title="see clips that are hot right now"><img src="http://content.clipmarks.com/blog_embed/8ffcc10c-e00d-4991-a536-bf8c55695850/FCCB435D-C9F3-428D-978D-4CF57279E5EA/" alt="" width="19" height="19" border="0" style="vertical-align: middle; margin: 0px 4px; display: inline; border: none; float:none;" /></a>clipped from <a title="http://www.seasaltwithfood.com/2009/10/roasted-potato-stacks.html" href="http://www.seasaltwithfood.com/2009/10/roasted-potato-stacks.html" style="font-size: 11px;">www.seasaltwithfood.com</a></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.seasaltwithfood.com/2009/10/roasted-potato-stacks.html">Roasted Potato Stacks</blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.seasaltwithfood.com/2009/10/roasted-potato-stacks.html"><DIV><SPAN>Ingredients

</SPAN></DIV><BR />24 (1 kg) Small Mixed Color Potatoes, scrubbed 
<BR />¼ Cup Olive Oil<BR />1 Tbsp Chopped Rosemary<BR />1 ½ Tbsp Lemon Juice, or to taste<BR />Sea Salt
<BR /><DIV>Freshly Ground Black Pepper</DIV><BR /><DIV>1 Regular-Size Muffin Pan

</DIV><BR /><DIV><SPAN>Method</SPAN></DIV><BR /><DIV>

Preheat the oven to 220˚C (425˚F).</DIV><BR /><DIV>Lightly oil the 12 molds in a regular-size muffin pan.</DIV><BR /><DIV>Peel the purple color potatoes, if using. Then slice the potatoes thinly with a Mandoline or a sharp knife. Wash the potatoes, drain well and pat dry with a paper towel.</DIV><BR /><DIV>In a large bowl, toss the potatoes with olive oil, rosemary, lemon juice and season with salt and pepper.</DIV><BR /><DIV>Stack the potatoes and lay them sideway in a muffin pan and bake for about 25 to 30 minutes or until the potatoes turn crispy on the outside and the flesh is soft.</DIV><BR /><DIV>Transfer the muffin pan to racks to cool for 2 to 3 minutes before carefully removing the potatoes. Serve warm.</DIV><BR /><A href="http://1.bp.blogspot.com/_wjO9ZSr8ZTA/Ss_QfqsJj6I/AAAAAAAAHC0/7sLLeNvwqaI/s1600-h/SSWF-Potato+Stacks2.jpg"><IMG border="0" id="BLOGGER_PHOTO_ID_5390756521439760290" alt="" src="http://1.bp.blogspot.com/_wjO9ZSr8ZTA/Ss_QfqsJj6I/AAAAAAAAHC0/7sLLeNvwqaI/s800/SSWF-Potato+Stacks2.jpg" /></A></blockquote></div><div style="margin: 0px 6px 6px 4px;"><table style="font-size: 11px;border-spacing: 0px;padding: 0px;" cellpadding="0" cellspacing="0" width="100%"><tr><td style="background:transparent;border-width:0px;padding:0px;">&nbsp;</td><td align="right" style="background:transparent;border-width:0px;padding:0px;width:107px" width="107"><a href="http://clipmarks.com/share/FCCB435D-C9F3-428D-978D-4CF57279E5EA/blog/" title="blog or email this clip"><img src="http://content7.clipmarks.com/images/c2b-foot.png" border="0" alt="blog it" width="107" height="17" style="border-width:0px;padding:0px;margin:0px;" /></a></td></tr></table></div></div>

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