An elegant side dish, potato stacks will impress any holiday dinner guests.
The exterior is crispy while the inside stays creamy and tender.
This is a recipe to have in your back pocket all year."
Credit:HECTOR MANUEL SANCHEZ; PROP STYLING: BUFFY HARGETT MILLER; FOOD STYLING: WILLIAM SMITH
Learn how to make potato stacks, and replace your boring potato side dishes for these elegant potatoes.
Tips for the Best Potato Stacks
A mandoline is key for getting extra thin, consistent slices.
Most mandolines are very safe and come with a hand guard to make slicing easier and safer.
Give thepotato side dishyou’ve been making for years a much-needed upgrade that your family will appreciate.
High in starch and low in moisture, they hold their shape while retaining a fluffy texture throughout.
Other potatoes that can be substituted in a pinch include Idaho and Yukon Gold.
Do I Need a Mandoline To Make Herbed Potato Stacks?
A mandoline can help you create thin, consistent slices of potatoes with very little effort.
Variations
When it comes to flavoring these elegant potato stacks, the only limit is your imagination.
If you do have any stragglers, refrigerate well-wrapped or in an airtight container for up to three days.
Ingredients
4large russet potatoes (about 2 3/4 lbs.
Coat a 12-cup muffin pan with cooking spray.
Slice potatoes:
Cut potatoes into 1/16-inch-thick slices using a mandoline or sharp knife.
Add potato slices, and toss until evenly coated.
Remove from oven, and let potato stacks stand in pan 3 to 5 minutes.
