Crispy Potato Stacks Recipe
User Reviews
4.5
Crispy Potato Stacks Recipe
Description
The Crispy Potato Stacks Recipe uses unpeeled Yukon gold potatoes sliced very thin and layered in muffin cups with butter, olive oil, and herbs like rosemary and parsley. Baking the stacks in a muffin pan helps them hold their shape while developing crisp, browned edges and a tender inside. The skin becomes delightfully crispy, adding a nice contrast in texture. The combination of herbs, butter, and olive oil seasons the potatoes gently without overpowering their natural flavor.
The method involves arranging the sliced potatoes by size in each muffin cup for even cooking and an appealing stack shape. Baking at 375°F for about 45 to 50 minutes allows the potatoes to roast through and become golden brown on top. These stacks can be served immediately as a side dish or a snack.
Choosing Yukon gold potatoes about 2 1/2 inches in diameter ensures slices fit well in a standard muffin pan. Peeling is not needed, as the skins enhance crispness after roasting. Using an even slicing tool helps cook the potatoes evenly and produces uniform stacks. While a mandoline is suggested for thin slices, any sharp blade capable of thin, consistent slices will work well.
Ingredients
- 2 lbs. (900g) potato Yukon gold variety
- 2 tablespoons butter melted, unsalted
- 2 tablespoons olive oil
- 1 teaspoon rosemary chopped
- 1 teaspoon parsley chopped
- 1 teaspoon kosher salt
- 1/8 teaspoon black pepper ground
- cooking spray
Instructions
- Preheat the oven to 375°F (190°C). Prepare the potatoes by leaving the skin on. Slice the potatoes into 1/8-inch (0.3 cm)-thick slices using a mandoline slicer.
- Add the butter, olive oil, rosemary, parsley, salt, and pepper to the potatoes. Stir to combine well.
- Spray a standard muffin pan with cooking spray. You will need 10 cups. Arrange the potatoes in each cup, starting with the larger slices at the bottom and layering the smaller ones toward the top. Fill all 10 cups.
- Bake the potato stacks for 45–50 minutes, or until the edges and tops turn golden brown. Remove the potato stacks from the oven, carefully take them out of the muffin tin, and serve immediately.
Notes
- Yukon gold potatoes around 2 1/2 inches diameter fit the muffin pan well.
- Leave the potato skin on to achieve crispier edges after roasting.
- Slice potatoes evenly for uniform cooking; a sharp knife or mandoline slicer to 1/8-inch thickness works well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3people
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Serving | 3people | |
| Calories | 325kcal | 16% |
| Carbohydrates | 37g | 12% |
| Protein | 7g | 14% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 20mg | 7% |
| Sodium | 806mg | 34% |
| Fiber | 7g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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