These Crispy Potato Stacks with Garlic Herb Butter come out of the oven with ruffle-y, crispy edges around a tender and creamy centre. They are the perfect side dish for the holidays or for hosting dinner guests you really want to impress. My recipe is adapted from Bon Appétit recipe for Mini Herbed Pommes Anna.
INGREDIENTS
For the garlic herb butter:
½ C (114g) unsalted butter
3 cloves garlic, minced
3 tbsp chopped fresh parsley
2 tsp finely chopped fresh thyme leaves
1 tsp kosher salt (use 2 tsp if using Diamond Crystal brand)
Black pepper to taste
For the Potato Stacks:
3 lb (1360g) yellow or Yukon Gold potatoes, sliced 1/16” thick
12 small sprigs of fresh thyme
½ C (50g) grated parmesan cheese
Neutral oil for brushing muffin tin
To finish:
Flakey salt such as Maldon salt
Full printable recipe at www.saltnpepperhere.com
Eat well and be well,
Sonia
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These are amazing. Did exactly what you said, but rather used convection setting at those temps. Delectably crunchy
Potato stacks?!
The potato nub hero advice is diamond, however I didnt get the memo until now 👀
that's alot of butter!!!
Just cut myself
Are they boiled first too
This is not food this art ❤️❤️❤️
i’ve somehow never cut myself on a mandolin, never wore gloves either and im a very uncareful person (im sure it’ll happen sometime in my life)
Scallion potato muffins.
Need
I made these instead of Parmesan cheese I used sharp cheddar. I am in love.
@pushsage
Sadly this recipe didn't turn out as per the recipe. 😢
A whole stick of butter is wild lol
I made them, very easy and quick. They were AMAZING!!!!
100% making this again…
Best potato for this dish
“Evilest kitchen tool to exist” Absolutely correct, I don’t say its name out loud without bowing my head!!!! But they absolutely do what they do 😎
There's no potatoes, corn,grapefruit, and a dozen others at my grocery store in IOWA,USA….I'll have to wait to make these
If you put an email object inside of microwave the microwave will explode
Saw this short.. immediately went to my kitchen to make… this was absolutely delicious and you are right, i didnt make enough..
thank you for this recipe.. it will be part of my rotation..
You can achieve the same by taking those slices and layering them in a rectangular bread pan, or other baking dish. You make one giant flat mosaic of the slices, with a weight on top you press them in the fridge til they're cold and compressed tightly. Cut them up into little fingers and cook them in a skillet, or bake them in oil with herbs.
It's called Potato Pave.
Pro tip: use a large sheet pan and just stack them, unless you live in an active earthquake zone they will remain stacked. And after uncovering, the entire stack they will get delightful crispy edges, not just the top. Also you’ll be able to make vastly more at a time vs a coupe in a muffin tin.
Hungry
Please…be careful. Im an experienced cook and cut off two layers of my middle finger.
These potatoes look exactly like a little bit of heaven. YUM!!
I am not sure, if I like the potatoes more or you!?
Looks devine.!!
Good job. 🎉🎉❤
Those potato stacks look beautiful and tasty!! 🤩
I know two people who have lost part of their fingers to a mandolin 😩
Yum !!
Yum, on my list to make, got to remember to buy Spuds
Why does it sit bland
Yummy 😋 Thank you🤩
I actually once tried to be a hero with the potato nub at the end.
… The tip of my middle finger is still slightly flat.
If dont have oven then what can do ?