Chipotle Potato Stacks Recipes
CHIPOTLE POTATO STACKS
Try this flavorful twist on scalloped potatoes featuring chipotle chile peppers in adobo sauce!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Using mandoline or food processor fitted with 1/8-inch slicing blade, cut potatoes into thin slices. Arrange potato slices in stacks of 3 to 4 slices on ungreased 15x10-inch pan. Brush with 2 tablespoons olive oil; sprinkle with salt.
- Bake 35 to 45 minutes or until potatoes are tender.
- Meanwhile, make Chipotle Sauce. In small bowl, stir chile, adobo sauce, garlic, oil, lime peel and lime juice until well blended. Add cilantro; mix well.
- Brush sauce over potatoes. To serve, arrange 12 to 15 slices of potato together, making 8 stacks; drizzle with remaining sauce. If desired, garnish with additional cilantro.
Nutrition Facts : Calories 250, Carbohydrate 38 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 4 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 2 g, TransFat 0 g
CRISPY POTATO STACKS
Despite its elegance, this delicious side dish is simple and quick to prepare. With its crispy edges, herby butter, and easy portioning, this will surely become your new autumn staple.
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F. Lightly spray a 12-cup muffin tin with cooking spray and set aside.
- Melt the butter in a microwave or small saucepan over medium-low heat. Set aside.
- Slice the russets and sweet potatoes 1/16-inch thick using a mandoline and place in a bowl. Toss the potato slices with the butter, herbs, garlic, 1 1/2 teaspoons salt and a few grinds of pepper until the potatoes are evenly coated. Layer the potatoes evenly in the prepared muffin tin, stacking them one on top of the other until they are about 1 inch above the top of each muffin cup. Bake until the edges of the potatoes are golden and crispy, about 25 minutes.
- Let cool 5 minutes, then run a small offset spatula or butter knife around the edge of each stack to help them release. Transfer to a serving platter, sprinkle with Parmesan and serve immediately.
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