Indulge in a culinary adventure with our delectable potato stacks. These crispy and golden towers of thinly sliced potatoes are sure to tantalize your taste buds. Discover a collection of enticing recipes that showcase the versatility of this classic dish. From the classic Potato Stacks with Garlic Herb Butter to the indulgent Cheesy Potato Stacks, each recipe offers a unique flavor profile that will leave you craving more. Explore the tantalizing Salsa Verde Potato Stacks for a zesty kick, or savor the comforting flavors of the Bacon and Chive Potato Stacks. With detailed instructions and helpful tips, these recipes are perfect for any occasion, whether it's a casual family dinner or an elegant party spread. Unleash your inner chef and embark on a potato-stacking journey that will take your taste buds on an unforgettable adventure.
Check out the recipes below so you can choose the best recipe for yourself!
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.
SWEET POTATO MARSHMALLOW STACKS RECIPE BY TASTY
Here's what you need: large sweet potatoes, salted butter, coconut oil, parmesan cheese, ground cumin, ground cinnamon, red pepper flakes, marshmallows
Provided by Tasty
Categories Desserts
Yield 12 stacks
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F (190°C).
- Carefully slice sweet potatoes into ⅛ inch (3 mm) slices. Add to a large mixing bowl.
- Add melted butter, coconut oil, cumin, cinnamon, and red pepper flakes. Toss to coat potato slices.
- Mix in the Parmesan cheese.
- In a greased cupcake tin, stack the sweet potato chips to fill each cup.
- Bake in preheated oven for 50-55 minutes until tops and edges nicely brown.
- Remove from oven and top each stack with a marshmallow.
- Return to oven for 3-5 minutes, watching carefully, until the marshmallows are light brown and have puffed up. Alternatively, broil for 30 seconds.
- Remove from oven. Carefully pat down each marshmallow to form a nice dome over the stack.
- Let cool slightly before removing from pan.
- Enjoy!
Nutrition Facts : Calories 142 calories, Carbohydrate 21 grams, Fat 5 grams, Fiber 2 grams, Protein 2 grams, Sugar 8 grams
CHEESY SCALLOPED POTATO STACKS
Our favorite scalloped potatoes out of the casserole dish and into muffin tins! We also like to make this with crispy bacon pieces or ham.
Provided by Kerrie P.
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h5m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease the bottom and sides of 12 muffin cups.
- Melt butter in a saucepan over medium heat. Add onion and garlic; saute until tender, about 5 minutes. Add half-and-half and Parmesan, Mexican, Cheddar, and American cheeses. Stir until all cheeses have melted, about 2 minutes. Season sauce with nutmeg, thyme, pepper, and seafood seasoning.
- Lay 1 potato slice in the bottom of each muffin cup. Top with a spoonful of the cheese sauce. Layer on another potato slice and spoonful of sauce. Repeat until potato slices are used up or cups are full, ending with cheese sauce on top.
- Bake in the preheated oven until hot and bubbly, about 40 minutes. Cover with foil for the last 10 minutes if top is browning too much. Let stand for 5 minutes before removing.
Nutrition Facts : Calories 180 calories, Carbohydrate 15.8 g, Cholesterol 30.3 mg, Fat 10.2 g, Fiber 1.7 g, Protein 7.1 g, SaturatedFat 6.5 g, Sodium 243.8 mg, Sugar 1.3 g
DILLY SMOKED SALMON POTATO STACKS #5FIX
5-Ingredient Fix Contest Entry. Serve these delicious and fresh smoked salmon potato appetizers at your next party. Only 5 ingredients and so easy to make. Also very delicious as a main course, just make 4 servings out of the recipe instead of 16 smaller portions!
Provided by mwiederhold
Categories Potato
Time 30m
Yield 16 bite size appetizers, 16 serving(s)
Number Of Ingredients 5
Steps:
- Pat dry potatoes. In a large skillet heat 1/4 cup olive oil over medium heat. Add hash browns in an even layer and push down with spatula. Cook 8-10 minutes on first side. Flip hash browns and push down again to form even layer. Cook an additional 7-8 minutes on the second side till golden brown. Set aside.
- Finely mince most of the dill. Leave a couple sprigs out for garnish. Add minced dill to creme fraiche or sour cream until combined.
- To assemble: Divide hashbrowns into 16 even piles and top with thin piece of smoked salmon, 1 tablespoon dill creme fraiche and garnish with dill sprig.
- Makes 16 appetizer portions.
Nutrition Facts : Calories 75.4, Fat 7.6, SaturatedFat 3, Cholesterol 16.3, Sodium 63.2, Carbohydrate 0.3, Protein 1.6
SPICY POTATO STACKS
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
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.
Tips:
- To create the perfect crispy potato stacks, use a starchy potato variety like Russet or Yukon Gold. Avoid waxy varieties like Red or New potatoes.
- Slice the potatoes as thinly as possible. A mandoline slicer is a great tool for this task. If you don't have a mandoline, use a sharp knife and slice the potatoes as thinly as you can.
- Soak the potato slices in cold water for at least 30 minutes before cooking. This will help to remove the starch and prevent the potatoes from sticking together.
- Dry the potato slices thoroughly before cooking. This will help them to crisp up in the oven.
- Use a nonstick baking sheet or line a regular baking sheet with parchment paper to prevent the potatoes from sticking.
- Bake the potato stacks at a high temperature (425°F) for a short amount of time (15-20 minutes). This will help them to crisp up without overcooking.
- Season the potato stacks with salt, pepper, and other herbs and spices to taste. You can also add cheese, bacon, or other toppings before baking.
Conclusion:
Potato stacks are a delicious and easy-to-make appetizer or side dish. They are perfect for parties, potlucks, or any special occasion. With a few simple tips, you can create crispy, flavorful potato stacks that everyone will love. Experiment with different seasonings and toppings to find your favorite combination.
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