Spicy Potato Stacks Recipes

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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

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.

SPICY POTATO STACKS



Spicy Potato Stacks image

Provided by Susie Fishbein

Categories     Potato     Side     Passover     Kosher     Kosher for Passover     Paprika     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 to 8 potato stacks

Number Of Ingredients 12

1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1/2 teaspoon fine sea salt
1/2 teaspoon cayenne pepper
2 large Yukon Gold potatoes, unpeeled, sliced into 1/2-inch slices, ends discarded
2 large red potatoes, unpeeled, sliced into 1/2-inch slices, ends discarded
2 sweet potatoes, peeled, sliced into 1/2-inch slices, ends discarded
1/2 cup extra-virgin olive oil
Fine sea salt
Fresh rosemary sprigs

Steps:

  • Preheat oven to 400°F.
  • Cover a large jelly-roll pan or cookie sheet with parchment paper. Set aside.
  • In a small bowl, mix garlic powder, onion powder, paprika, black pepper, salt, and cayenne. Set aside.
  • Place all the sliced potatoes into a large mixing bowl.
  • Pour the oil into the bowl. Toss to coat. Sprinkle in the spice blend. Toss to coat well. Arrange the potatoes in a single layer on prepared baking sheet. Roast the potatoes, uncovered, for 20 minutes.
  • Season with a sprinkle of salt.
  • Make layered stacks using the three kinds of potatoes. Press a rosemary skewer through the center to secure each stack. Serve hot.

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