Have you heard about this new site, Pinterest? It’s fantastic. Basically, Pinterest is an online style board put together from website images of a user’s choosing. On one board, pin ideas, color combinations, and accessories for redecorating a bedroom and on another board, keep recipe ideas or meal planning ideas. I use it both online and on my phone to track ideas on the go and I can also share ideas with or gain inspiration from other users.

A month or so ago, I came across a cute potato appetizer recipe, but didn’t have a chance to make it until now. It’s made the rounds on Pinterest and for good reason — it’s so simple! I’m already putting it on my Superbowl appetizer list.

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(credit: Crystal Grobe)

The original recipe has been removed, but I remembered the basic steps which I’ve outlined below. The thinner you can slice your potatoes, the crispier they will be, so use a mandoline or other slicer if possible.

Crispy Potato Stacks
(serves 6, 2 stacks each as appetizers)

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1 large russet potato sliced very thinly
3 cloves garlic, minced
2 tbsp butter, melted
2 sprigs rosemary
Couple pinches of sea salt

Preheat oven to 350 degrees.

Combined melted butter, minced garlic, and 1 sprig of rosemary in a small bowl. Brush a muffin tin with butter mixture and add 1 slice of potato. Brush potato with butter and repeat, evenly distributing the potato slices among 12 muffin cups with brushed butter in between each layer.

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Bake for 45 minutes or until edges are crispy and potatoes are cooked through. Let cool slightly and place on a serving tray. Chop remaining rosemary sprig, garnish potatoes with rosemary and sea salt, and serve.