Pyramid Potatoes Recipes

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.

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