Crispy Potato Stacks
Votes: 2
Time: 55 min.
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Nutritional value per serving:
Calories 190, total fat 13 G., saturated fats 8 G., proteins 3 G., carbohydrates 16 G., fiber 2 G., cholesterol 33 mg, sodium 222 mg, sugar 2 G.
Calories 190, total fat 13 G., saturated fats 8 G., proteins 3 G., carbohydrates 16 G., fiber 2 G., cholesterol 33 mg, sodium 222 mg, sugar 2 G.
This sweet potato and potato side dish is elegant and sophisticated, yet quick and easy to make. Sweet potatoes and potatoes are sliced thinly, tossed with herb butter, and baked in stacks in a muffin tin. The edges are perfectly crispy, and the stacks are delicious. A great idea for a unique holiday side dish!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 165 g unsalted butter, melted
- 450 g Russet-Burbank potatoes
- 450 g sweet potato
- 1 tbsp chopped fresh sage
- 1 tbsp chopped fresh thyme
- 1 clove of garlic, grated
- 1/4 tbsp. grated parmesan
- Special equipment: mandoline vegetable slicer
We recommend
Recipes with similar ingredients: sweet potato, Parmesan cheese, sage, thyme
Cooking the dish according to the recipe:
- Preheat oven to 425°F (220°C). Lightly spray a 12-cup muffin tin with cooking spray and set aside. Melt the butter in the microwave or a small saucepan over medium heat. Set aside.
- Using a mandoline, slice the potatoes and sweet potatoes into 1/4-inch-thick slices and place them in a bowl. Toss the slices with butter, herbs, garlic, 1.5 teaspoons of salt, and black pepper until evenly coated. Arrange the slices evenly in the prepared muffin pan, stacking them until they come about 1/4-inch above the top of the pan. Bake until the edges of the potatoes are golden and crisp, about 25 minutes.
- Let cool for 5 minutes, then run a small spatula or butter knife around the edge of each stack to loosen them from the pan. Transfer to a serving platter, sprinkle with Parmesan cheese, and serve immediately.
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