Potato Stacks

5 (3)

I have said it before, and I will say it again: I never met a potato I did not like! And Potato Stacks are no exception. They have been making their rounds in culinary circles for a few years now and for good reason. They are delicious, easy to make, and impressive. I served petite potato stacks at a party recently and my guests loved them.

Before I tell you how I make them, a couple of notes. You can make mini stacks to serve as an appetizer or larger ones as a side dish. They are both made in a muffin pan so for the appetizers use petite baby potatoes and mini muffin pans. When you are ready to remove them from the pan, insert a small pick or skewer in the middle to remove and serve. For the larger stacks, use medium size potatoes and make them in a regular size muffin pan. Remove them with an offset spatula to a serving platter. Red potatoes and Yukon gold potatoes work best; russet potatoes tend to have more water and do not work as well. Here is how I make the larger stacks, but the appetizer sizes are made the same way with smaller potatoes and adjusted ingredients.

For 12 potato stacks, wash, and scrub about 2 pounds of medium-sized red potatoes (or Yukon gold) which should be 8 – 10 potatoes. Slice the ends from each potato and discard, then slice each potato thinly with a very sharp knife – I use a paring knife – and put in a bowl. Add 2 tablespoons of olive oil, 2 tablespoons of melted butter, a tablespoon of finely chopped fresh rosemary (or thyme or both) and a sprinkling of salt and pepper. Spray a 12-cup muffin pan with vegetable spray and stack the potatoes in each cup. The stack should be over the top of the cup because they will shrink in cooking. Pop into a 375-degree pre-heated oven for 30 minutes. Remove and sprinkle about a teaspoon of freshly grated parmesan cheese on top of each stack and return to the oven. Cook for 10 – 15 minutes longer depending on how brown and crispy you like your potato but no more than 45 minutes in total. Allow to cool for 5 minutes before removing with an offset spatula to a serving dish.

See how easy they are to make! And whether you make the appetizer size or the larger size for a side dish, your guest will be impressed and love these. Enjoy!