Crispy Potato Stacks Recipes

SPICE-CRUSTED ROASTED POTATOES

Spice-Crusted Roasted Potatoes image

Inspired by Lebanese batata harra, these potatoes are coated in lots of spices before they're roasted.

Provided by Andrea Nguyen

Categories Healthy Roasted Potato Recipes

Time 50m

Number Of Ingredients 10

Ingredients

½ teaspoon black or purple peppercorns
½ teaspoon garlic powder
½ teaspoon granulated sugar
½ teaspoon salt
1 teaspoon coriander seeds
1 teaspoon cumin seeds
2 ½ tablespoons extra-virgin olive oil
¾ - 1 teaspoon Silk, Marash or Aleppo chile flakes
1 ½ pounds yellow potatoes, scrubbed, patted dry and cut into 1 1/4-inch chunks
.666 cup coarsely chopped fresh cilantro, parsley and/or dill

Steps:

Position rack in center of oven; preheat to 425°F. Line a rimmed baking sheet with parchment paper.
Use a mortar and pestle to pound peppercorns to a semi-coarse texture. Transfer to a small bowl and mix in garlic powder, sugar and salt. Set next to the stove.
Lightly crush coriander and cumin seeds with the mortar and pestle. Transfer to a large skillet, add oil and cook over high heat, stirring frequently, until fragrant, about 1 minute. Add chile flakes and cook until the spices smell toasty, 5 to 10 seconds. Remove from heat and add potatoes. Gently stir to coat, then gradually stir in the pepper mixture. Transfer to the prepared baking sheet, spreading the potatoes in an even layer.
Roast the potatoes, stirring halfway through, until golden brown and tender, 30 to 35 minutes. Let cool for 5 minutes. Gently stir in herbs. Serve immediately.

Nutrition Facts : Calories 226 calories, Carbohydrate 32 g, Fat 9 g, Fiber 3 g, Protein 4 g, SaturatedFat 1 g, Sodium 293 mg, Sugar 1 g

CRISPY POTATO STACKS

Crispy Potato Stacks image

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

Ingredients

Nonstick cooking spray
12 tablespoons (1 1/2 sticks) unsalted butter, melted
1 pound russet potatoes
1 pound sweet potatoes
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 clove garlic, grated
Kosher salt and freshly ground black pepper
1/4 cup grated Parmesan

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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