Crispy Potato Stacks
Made with just a handful of simple ingredients, this recipe uses a muffin tin to transform thin-sliced potatoes into an elegant side dish that is sure to impress guests.
Servings: 6
Equipment
Ingredients
- ¼ cup extra virgin olive oil, plus more for brushing
- 1 tablespoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 3 garlic clove, grated or finely minced
- 1 teaspoon Kosher salt
- 1 teaspoon sweet paprika
- 2 pounds medium-sized Russet or Idaho potatoes, scrubbed, but not peeled
- ¾ cup finely grated Parmesan cheese, divided
- 2 tablespoons fresh minced chives or parsley leaves
Instructions
- Get ready. Arrange a rack in the middle of the oven and preheat to 400°F. Lightly brush the wells of a 12-cup muffin tin with olive oil.
- Mix seasonings. In a large bowl, stir together the oil, thyme, rosemary, garlic, salt, and paprika.
- Slice and toss potatoes. Cut the potatoes using a mandoline (with the safety guard!) or a very sharp knife into ⅛-inch thin slices. Add the potatoes to the bowl and toss well to coat with oil. Though it’s a little messy, the best way to make sure each slice is coated is to do this with your hands. Add ½ cup of the Parmesan and toss potatoes again until the cheese sticks to the slices.
- Layer potatoes. Divide the potato slices among the cups of the prepared muffin tin, stacking the layers all the way to the top. The potatoes will shrink down as they cook.
- Bake until tender. Place the pan on the middle rack of the oven and bake for 30 minutes. To test for doneness, pierce with the tip of a sharp paring knife. It should slide in easily, with no resistance. If not, return the pan to the oven and bake until tender, 10-15 minutes more.
- Top with cheese and broil. Remove the muffin tin from the oven and sprinkle with the remaining ¼ cup Parmesan. Turn the oven to broil. Place on the top rack of the oven and broil until cheese is golden-brown and the edges of the potatoes are crispy, 3-5 minutes. (Keep a close eye to prevent burning).
- Cool and serve. Let cool for 5-10 minutes, then run a knife or small offset spatula around the edges and bottom of each stack to release them. Serve immediately, sprinkled with a little extra salt and herbs.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and sweet paprika used in this recipe.
- Buy the right potatoes: Using low-moisture, starchy potatoes like russets are key to achieving crisp edges. I don’t recommend replacing them with other varieties like red potatoes or Yukon Golds, which are higher in moisture and won’t crisp up. It’s also best to use medium-sized, not overly large potatoes, so the slices will fit nicely in the muffin tins.
- Slice them thin: The key to the recipe is slicing the potatoes into very thin, uniform slices, which helps them cook through quickly. A very sharp, thin-bladed knife is good, but a mandoline is better at creating extra-thin, uniform potato slices and it makes the task easier and much quicker. Don’t worry, these tools are very safe as long as you use them with the hand guard. My favorite type usually sells for under $30. If you simply cannot be bothered to use the plastic guard, do as restaurant workers do and wear a cut-resistant glove on your potato-holding hand.
- Choose a mild olive oil: To avoid overpowering the flavor of the potatoes, I recommend a mild-flavored oil like our smooth Italian Nocellara.
- Measure the salt: Salt is key to bringing out the flavor of the potatoes. Use too little and the potatoes will be bland, which is why I give an exact measurement in this recipe. For extra flavor, sprinkle the stacks with an extra pinch of salt after they come out of the oven.
- Use your hands: Though it’s a little messy, the best way to make sure each slice of potato is coated evenly with the olive oil and herbs is to do this with your hands.
- Make them Ahead: When you’re planning a complex holiday dinner, it’s nice to be able to make a few dishes in advance. These Crispy Potato Stacks are easy to prepare the day before. Instead of baking them for the full 30 minutes, bake for just 15, then cool and chill overnight. The next day, bring them to room temperature and finish the baking process.
Nutrition
Calories: 256.3kcal | Carbohydrates: 29.9g | Protein: 7.2g | Fat: 12.7g | Saturated Fat: 3.2g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 7.4g | Cholesterol: 10.9mg | Sodium: 614.7mg | Potassium: 677.5mg | Fiber: 2.3g | Sugar: 1g | Vitamin A: 373.4IU | Vitamin C: 11.5mg | Calcium: 139.7mg | Iron: 1.7mg
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