These Potato Stacks are a delicious, low point side dish!
They’re only 1 point each for purple, 3 points each for blue and green.
The potato stacks are full of flavor – they’re made with butter, cheese, rosemary and garlic. They go great with chicken, steak or fish!
Something I’ve been doing lately is writing down everything I eat. I have the WW app and I love it, but there are some benefits to writing things down.
Writing down everything I eat (and how much water I consume) as well as keeping track of the weight I lose allows me to go back and compare weeks.
If I lose 2 pounds one week but gain .5 pound the next I can go back and compare what I did that was different. Sometimes it’s been a difference of how much water I drank, other times it’s been from not using all of my points.
I was surprised to see when I had multiple days in a week that I didn’t use all of my points I actually gained .5 pound.
Once you order it on Etsy you can print it off as many times as you want. You can click here to order it. I find it’s a great tool to help with weight loss. Plus I’m old school and like to write things down. 🙂
Now back to the potatoes. Having a mandolin to cut them is best. That way all of the potatoes are sliced evenly and will cook the same.
It’s ok if you don’t have a mandolin, just try to cut all of the potatoes the same.
I used 1 lb. of potatoes that I peeled. If you prefer to have the skin on you can leave it. I sliced all of the potatoes to 1/8 inch thickness then put them in a mixing bowl.
Then I melted 1 tablespoon of butter and poured it over the potatoes. I added the rosemary, minced garlic, salt and pepper and gave them a good stir. Make sure to get butter over all of the potatoes.
Spray a muffin tin with no-stick spray and start stacking the potatoes. I made 8 potato stacks.
Bake the potato stacks for 30 minutes then take them out and add the Parmesan cheese. Put them back in the oven for 10 minutes.
Yield: 8 (1 point per serving for purple, 3 points for blue and green)
- 1 lb. potatoes (Idaho or Yukon Gold)
- 1 tablespoon butter, melted
- 1 teaspoon rosemary, chopped
- 1 clove garlic, minced
- Salt and pepper, to taste
- 1/4 cup Parmesan cheese, shredded
Preheat oven to 375 degrees F.
Run the potatoes through a mandolin at 1/8 inch thickness. Set the potatoes in a mixing bowl.
Pour the butter over the potatoes and add the rosemary, garlic, salt and pepper. Mix together making sure to coat all of the potatoes with the butter.
Spray a muffin pan with cooking spray and stack the potatoes evenly into 8 of the muffin tins.
Bake for 30 minutes then remove. Sprinkle with Parmesan cheese and bake for 10 more minutes.
Here are some more WW friendly potato recipes:
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!