There is really nothing better than a nicely seasoned potato, but this takes it to the next level! This is a cute, creative dish that can be served up as an hors d’oeuvre at a party, or even as a side dish! It looks fantastic on the plate, and tastes incredible too.
To create these beautiful, crisp stacks, we used a mandolin. If you don’t have one, there is absolutely no reason why you can’t just slice the potatoes thin with a knife. It will take a bit more time, and you might need to be careful about making sure you get the slices thin enough to cook thoroughly, but in the end it is TOTALLY worth it.
Otherwise, the recipe is as simple as can be! It was inspired by a pinterest post, and made a bit more savory so that it could also function as a side dish.
Crispy,Rosemary Potato Stacks
(makes about 10 large stacks)
4 butterball potatoes
2 tablespoons salted butter
1/2 teaspoon fresh thyme leaves
3 tablespoons fresh, chopped rosemary
1 tablespoon grated, Parmesan cheese
sea salt and black pepper to taste
optional: truffle oil
*for a tasty, vegan version: substitute olive oil for butter and pass on the cheese!
First, scrub and wash the potatoes. If you have a mandolin, slice them to about 1/4” thickness.
Melt the butter, and toss with the potatoes in a large bowl.
Mix in the thyme, rosemary, and Parmesan. Stir until the potato slices are generously coated in butter, herbs and cheese!
Add the salt and black pepper, and stir again.
On a baking sheet covered with parchment paper, arrange the potato slices into stacks- placing the larger slices at the bottom of the stack. Note: during baking I did have an issue with some of my stacks sliding off and falling over, but it was actually a good thing! I was easily able to rearrange them after baking, and the added heat contact in the middle of the stack made it extra crispy and delicious!
If desired, sprinkle a bit of extra sea salt and a drizzle of truffle oil over each stack.
Bake in the oven at 400°F for 40 minutes, or until they become crispy and fragrant.