Best 4 Spicy Potato Stacks Recipes

Indulge in a tantalizing culinary journey with our featured dish: Spicy Potato Stacks. These crispy and flavorful potato towers are a delightful appetizer or side dish that will elevate any occasion. With a perfect balance of heat and spices, these stacks offer a satisfying crunch and a burst of bold flavors.

The recipe provides step-by-step instructions to guide you through the process of creating these delectable potato stacks. From selecting the right potatoes to achieving the perfect level of crispiness, we ensure that every step is explained in detail.

Accompanying the main recipe are three exciting variations that cater to different taste preferences:

- **Loaded Potato Stacks:** Take your potato stacks to the next level with a generous topping of cheese, bacon, and sour cream. This classic combination is sure to please even the most discerning palate.
- **Buffalo Potato Stacks:** Experience the fiery heat of Buffalo sauce in these spicy potato stacks. Drizzled with a tangy and slightly spicy sauce, these stacks are perfect for those who enjoy a kick.
- **Nacho Potato Stacks:** Transform your potato stacks into a Mexican fiesta with nacho-inspired toppings. Guacamole, salsa, and cheese come together to create a flavorful and satisfying snack.

With detailed instructions and a variety of flavor options, this recipe is an excellent choice for home cooks of all skill levels. Whether you're hosting a party or simply craving a delicious and unique side dish, Spicy Potato Stacks are sure to be a hit.

Check out the recipes below so you can choose the best recipe for yourself!

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.

CRISPY CHEESY POTATOES STACKS

Crispy Cheesy Potatoes Stacks image

Made simply, each cute little potato stack is perfect and so delicious.

Provided by Tieghan Gerard

Time 1h10m

Number Of Ingredients 8

Ingredients

4-6 medium Russet or Idaho potatoes, cut into 1/8 inch thick slices
1 stick (1/2 cup) salted butter, melted
1/4 cup chopped fresh oregano
2 tablespoons chopped fresh thyme
1-2 cloves garlic, grated
1/2 cup grated parmesan cheese
1/2 cup shredded sharp cheddar or gruyere cheese
kosher salt and black pepper

Steps:

1. Preheat the oven 400° F. Lightly grease a 12 cup muffin tin.2. Cut the potatoes using a Mandoline or very sharp knife into 1/8 inch thin slices. 3. In a large bowl, stir together the butter, oregano, thyme, garlic, both cheeses, and a large pinch of both salt and pepper. Add the potatoes and toss well to coat. Layer the potatoes evenly among the prepared muffin tin, stacking the layers all the way to the top. The potatoes will shrink down as they cook.4. Cover with foil and place on a baking sheet. Transfer to the oven and roast for 30 minutes. Remove the foil and continue cooking another 20-25 minutes or until the potatoes are tender and golden. Run a butter knife around the edges of each stack to release them. Serve immediately, sprinkled with a little sea salt.

Nutrition Facts : Calories 252 kcal, ServingSize 1 serving

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

Ingredients

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.

SPICY POTATOES WITH GARLIC AIOLI

Spicy Potatoes with Garlic Aioli image

This is my take on Spanish patatas bravas. The potatoes are tossed in a flavorful spice mix and then finished to a crispy golden brown. The garlic aioli takes it over the top for an unconventional potato salad that'll be a hit at any party. -John Stiver, Bowen Island, British Columbia

Provided by Taste of Home

Categories Side Dishes

Time 1h

Yield 10 servings (1-3/4 cups aioli).

Number Of Ingredients 18

Ingredients

3 pounds medium Yukon Gold potatoes, cut into 1-1/2-inch cubes (about 8 potatoes)
2 tablespoons olive oil
2 garlic cloves, minced
2 tablespoons smoked paprika
2 teaspoons garlic powder
1-1/2 teaspoons chili powder
1-1/2 teaspoons ground cumin
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon pepper
AIOLI:
1-1/2 cups mayonnaise
3 tablespoons lemon juice
3 garlic cloves, minced
1 tablespoon minced fresh chives plus additional for topping
1 teaspoon red wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Preheat oven to 375°. Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 8-10 minutes or until just tender. Drain; pat dry with paper towels. Transfer potatoes to a mixing bowl. Toss potatoes in oil and minced garlic to coat evenly. , Combine the paprika, garlic powder, chili powder, cumin, salt, pepper flakes and pepper; sprinkle over potatoes. Gently toss to coat. Transfer potatoes to 2 greased 15x10x1-in. baking pans, spreading into a single layer. Bake until crispy, about 25 minutes, stirring potatoes and rotating pans halfway through cooking., For aioli, combine ingredients until blended. Transfer potatoes to a serving platter; sprinkle with chives. Serve warm with aioli.

Nutrition Facts : Calories 469 calories, Fat 34g fat (5g saturated fat), Cholesterol 3mg cholesterol, Sodium 396mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein.

Tips:

- For perfectly crispy potato stacks, use a mandoline slicer to ensure even slices. - If you don't have a mandoline slicer, use a sharp knife and slice the potatoes as thinly as possible. - Be sure to soak the potato slices in water for at least 30 minutes before cooking. This will help to remove the starch and prevent the potatoes from sticking together. - Season the potato slices liberally with salt and pepper. You can also add other spices, such as garlic powder, onion powder, or paprika. - Use a nonstick skillet to cook the potato stacks. This will help to prevent them from sticking. - Be patient when cooking the potato stacks. It takes time for them to become crispy. - Serve the potato stacks hot with your favorite dipping sauce.

Conclusion:

Spicy potato stacks are a delicious and easy-to-make appetizer or side dish. They are perfect for parties or potlucks. With a few simple tips, you can make sure that your potato stacks are crispy, flavorful, and addictive. So next time you are looking for a new way to enjoy potatoes, give spicy potato stacks a try. You won't be disappointed.