Crispy Potato Stacks Recipe
The most delicious Crispy Potato Stacks you'll ever make! The potatoes are buttery with the crispiest tops and bottoms while the center are soft and tender.
Servings: 3 people
Ingredients
- 2 lbs. (900g) yukon gold potatoes
- 2 tablespoons unsalted butter melted
- 2 tablespoons olive oil
- 1 teaspoon chopped rosemary
- 1 teaspoon chopped parsley
- 1 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 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.
Video
Notes
- Use Yukon gold potatoes with a diameter of about 2 1/2 inches in the center. This will make sure that the sliced potatoes fit well into a standard muffin pan.
- Do not peel the skin of the potatoes. After roasting, the skin becomes crispy.
- Slice the potatoes with a shark knife evenly. This will make sure that the potatoes cook evenly.
- You don't need a mandolin slicer, unless you have a blade that slice to 1/16-inch in thickness.
Nutrition
Serving: 3people | Calories: 325kcal | Carbohydrates: 37g | Protein: 7g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 806mg | Fiber: 7g