Crispy Potato Stacks also known as Stacked baked potatoes are mini potato gratins without cream, milk and it turns out so favourful. These potatoes stacks are thinly sliced potatoes tossed in herbs, garlic, olive oil and parmesan. These are layered in muffin tray and baked until crispy and golden.
Potato Stacks Recipe
If there is one ingredient or vegetable which we always have in our pantry are these humble potatoes. They can turn any dish into a satisfying meal. How about these Potato rolls, Fried Potato pies or Spanish omelette for breakfast or this potato biryani for lunch, it always comes handy.
Now lets talk about snacks. If you are looking for a delicious simple snack made using potatoes. Then this recipe is the answer. The potatoes are sliced thinly and tossed with a herb cheese oil. Then these are stacked in a muffin pan and baked till crispy and golden. You have to check my other fun potatoes recipes like Jacket potatoes. Potato tornados and Curly fries
About Potato Stacks
Potato stacks are nothing but peeled and thinly sliced potatoes are tossed in olive oil, garlic, rosemary, salt, pepper and parmesan. This is stacked and arranged in muffin tray and baked into mini stacks. Meanwhile check my Cheese Hotteok and Cajun potatoes.
Some recipe calls this as mini gratin which uses addition of milk or cream. But this recipe is simple easy and also turns out super crispy. Choose potatoes which fits your muffin moulds perfectly when sliced. So the look is perfect.
Most important tip to get crispy potato stacks is to thinly slice potatoes and wash them really well in multiple changes of water until the water runs clear. This removes the excess starch and Thats how you get crispy texture.
You can get creative and play with the flavour combination in this dish. Parsley, coriander leaves, garlic powder, are perfect add ons in this recipe.
More Recipes to Try
Ingredients
- Potatoes - choose the right size potatoes that fits in your muffin tray. Peel and slice them very thin so it cooks in that mentioned time and gets crispy.
- Cheese - personally I prefer parmesan cheese that are freshly grated, you can use any cheese you like.
- Rosemary - Rosemary and potatoes are match made in heaven, so don't skip it. you can use fresh or dries rosemary.
- Garlic - freshly grated garlic adds so much flavour and taste to the potatoes.
- Seasonings - salt, pepper and chilli power are the seasonings i used.
- Olive Oil - I used oil for crispy texture, you can use melted butter as well.
Step by Step Pictures
1)Preheat oven to 190 degree C (374 degree F). Take your potatoes and peel off the skin.
2)Peel and slice potatoes thinly using a mandoline.
3)The potatoes should be very thin, so they will cook faster. If you don't have a mandoline slicer, you can slice them using a sharp knife.
4)Take the sliced potatoes in a bowl and wash them really well in multiple changes of water.
5)Strain the potatoes and set aside so all the excess water drips off.
6)Now take olive oil, garlic, rosemary, salt, pepper and paprika in a bowl and mix well.
7)Add the strained potatoes in to the oil.
8)toss the potatoes really well in the oil so the sliced potatoes is coated with the oil.
9)Finally add in the freshly grated parmesan and toss to coat. this parmesan cheese helps the potato stacks to stick together and also adds flavour.
10)Now the potatoes are ready to stack in the muffin tray.
11)Take a 12 cup muffin tray and grease with oil.
12)Take few slices of potatoes and stack them over one another.
13)Place it inside the muffin tray. Spoon any excess oil, herbs or cheese from the bowl over the potatoes. I got around 8 stacks of potatoes.
14)Now place this into the preheated oven and bake uncovered for 40 to 50 minutes. By which time the potatoes will be crispy and cooked.
15)Remove and let it stand for 5 mins before un moulding and serving.
16)Serve with your favorite dip of choice.
Expert Tips
Potatoes - Make sure you choose potatoes that fits your muffin mould. Too large potatoes may not fit properly in your tray. Slicing the potatoes using a mandolin slicer is best, but you can use a sharp knife too, make sure to slice them very thin so the potatoes cook in that time.
Swapping Ingredients - You can use any cheese as you like, cheddar, gruyere or anything you prefer. Instead of olive oil you can use melted butter. Use any spices and dried herb as you like. Finely chopped fresh parsley can be added as well.
No Muffin Tray - if you don't have a muffin tray, you can stack them in mini bowls and bake.
Serving - Potato stacks is best when served hot with some kind of dipping sauce like ranch or sour cream. You can even pack them in your kids lunch box or snack box.
Storage - Potato stacks can be stored in fridge in an air tight container. You can reheat them in oven till it gets hot again and serve.
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Potato Stacks Recipe (Crispy and Cheesy)
Equipment
Ingredients
- 3 large Potatoes
- 4 tablespoon Olive Oil
- 3 cloves Garlic peeled and grated
- 2 teaspoon Rosemary chopped finely
- 1 teaspoon Red Chilli Powder or Paprika
- 1 teaspoon Black Pepper powder
- ½ teaspoon Salt or to taste
- ½ cup Parmesan Cheese shredded
Instructions
- Preheat oven to 190 degree C (374 degree F). Take a 12 cup muffin tray and grease with oil.
- Peel and slice potatoes thinly using a mandoline. Take the sliced potatoes in a bowl and wash them really well in multiple changes of water. Strain the potatoes and set aside so all the excess water drips off.
- Now take olive oil, garlic, rosemary, salt, pepper and paprika in a bowl and mix well.
- Add the strained potatoes in to the oil and toss well in the oil so the sliced potatoes is coated with the oil.
- Finally add in the freshly grated parmesan and toss to coat.
- Take a 12 cup muffin pan. Take few slices of potatoes and stack them over one another. Place it inside the muffin tray. Spoon any excess oil, herbs or cheese from the bowl over the potatoes. I got around 8 stacks of potatoes.
- Now place this into the preheated oven and bake uncovered for 40 to 50 minutes. By which time the potatoes will be crispy and cooked.
- Remove and let it stand for 5 mins before un moulding and serving.
Video
Harry Barlow
Potato is always my first love, now I eat pizza fries daily