The best Crispy Potato Stacks you’ll ever eat are right here! While the outer layers of these potatoes are crispy and crunchy, the inside of the potatoes is soft and mushy. Just like Crispy Leaf Potatoes, this is a great side dish for any dinner, whether it’s for every day or a special occasion.
A muffin tin is typically used to make potato stacks, which are made by stacking baked potatoes vertically. To make a stack, the potatoes are thinly sliced, then organized and stacked on top of one another.
Crispy Potato Stacks are a new favorite side dish; they’re similar in flavor and texture to crispy leaf potatoes, but they’re served in separate stacks, with crisp tops and bottoms.
The rims and bottoms of the potato stack are golden brown and crispy after baking and roasting in the oven. Baked in a muffin pan, they’re practically the best homemade potato chips ever!
Making potato stacks at home is a snap with a few readily available materials. This is what you do:
- Cut the potatoes into 1/16-inch thick slices.
- Add salt and herbs to the sliced potatoes before roasting them in the oven.
- Assembling the potatoes into muffin tins.
- In the oven, cook and roast food.
This meal is a surefire hit because it’s both easy to make and stunning to look at.
“Do I really need a mandolin slicer?” is a question that many of you are likely asking. This is incorrect. I will share with you some of my favorite strategies and tips:
- Potatoes with a diameter of 2 1/2 inches in the center are ideal for this recipe. Using a regular muffin pan, you can rest assured that the sliced potatoes will fit.
- Potatoes should not be peeled. The skin crisps up after roasting.
- Use a sharp knife to uniformly cut the potatoes. The potatoes will be cooked uniformly as a result of this technique.
- Mandolin slicers are unnecessary unless you have a blade that can cut to a thickness of one-eighth of an inch.
I combined rosemary and Italian parsley to create herbed potato stacks, filling each piece of potato with earthy and herbaceous scents.
This is a tried-and-true recipe that will produce the most flavorful potatoes you’ve ever tasted. They’re buttery and delicious, with crispy tops and bottoms. You’ll enjoy it if you try my recipe.
What is the average number of calories in one serving?
- Each serving of this recipe contains only 344 calories.
With this recipe, what are its complementary dishes?
I’ve compiled a collection of recipes that are both healthy and quick enough to prepare on a weeknight.
- BAKED PORK CHOPS
- CREAMY GARLIC CHICKEN
- BAKED SALMON
- GARLIC CHIVE BUTTER GRILLED STEAK
- cooking spray
- 1 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1 teaspoon chopped parsley
- 1 teaspoon chopped rosemary
- 2 lbs. (1 kg) Yukon gold potatoes
- 2 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- Make sure your oven is preheated up to 375 degrees Fahrenheit (190 degrees Celsius). Preparation of potatoes. Don’t remove the outer layer of skin. Use a Mandoline slicer to make 1/8-inch-thick slices of potatoes.
- Make a butter and oil sauce for the potatoes by mixing the butter and olive oil, rosemary, parsley, and salt and pepper. Make sure everything is well-combined by giving it a good stir.
- Using a regular muffin pan, apply cooking spray to its inside. Ten tins are required. Stack the potatoes in each container, starting with the largest ones at the bottom and working your way to the smallest ones. Refill the ten glasses to the top with water.
- Potato stacks should be baked in the oven for 45-50 minutes, or until the edges and tops are golden brown. Serve the potato stacks right away after removing them from the oven and the muffin pan.