Potato Stacks Recipes

Steps:

• Preheat the oven to 350°F (175˚C).
• Trim the ends of the potatoes, then slice into ¼-inch thick rounds.
• Add the potato rounds to a large bowl with the melted butter, heavy cream, Parmesan cheese, garlic powder, salt, and pepper. Stir well to coat the potatoes.
• Grease a muffin tin with nonstick spray, then stack about 10-12 potato rounds in each muffin cup.
• Bake for about 1 hour, or until the potato stacks are well browned.
• Let cool slightly, then serve with sour cream.
• Enjoy!

Steps:

• Heat oven to 450ºF.
• Place 3 TATER TOTS in each of 12 muffin pan cups sprayed with cooking spray; place on bottom oven rack. Bake 10 min.
• Use back of spoon to press TATER TOTS onto bottom of each cup to make patty. Return pan to oven; bake additional 15 min. or until potato patties are deep golden brown.
• Top each patty with 1 VELVEETA cube and 1 folded ham slice; bake 3 to 4 min. or until VELVEETA is melted.
• Place 6 topped potato patties in single layer on platter; top with remaining potato patties to make 6 potato stacks.

Steps:

• To make the potato stacks - preheat the oven to 180C/350F/Gas 4.
• First slice the potatoes (no need to peel them) about two mm thick, either by hand, if you can trust your hand and knife co-ordination, or on a mandolin slicer. Dump the potatoes into a large bowl, without washing, and add the olive oil and herbs.
• Toss well with your hands, making sure the potatoes are evenly coated. Season with a little salt and pepper and toss again to mix.
• Brush a heavy baking sheet with a little olive oil and start to build eight stacks of the potato slices. Try to make them look random, and incorporate as many of the herbs as you can. Sprinkle any remaining herbs and olive oil left in the bowl around and over the potato stacks.
• Bake for 35-45 minutes or until golden brown at the edges and tender all the way through. You can test this by inserting a thin skewer through the middle of a stack - it should slip through easily. Serve immediately or turn the oven low and keep warm for up to 30 minutes.

Steps:

• Preheat oven to 400°F.
• Cover a large jelly-roll pan or cookie sheet with parchment paper. Set aside.
• In a small bowl, mix garlic powder, onion powder, paprika, black pepper, salt, and cayenne. Set aside.
• Place all the sliced potatoes into a large mixing bowl.
• Pour the oil into the bowl. Toss to coat. Sprinkle in the spice blend. Toss to coat well. Arrange the potatoes in a single layer on prepared baking sheet. Roast the potatoes, uncovered, for 20 minutes.
• Season with a sprinkle of salt.
• Make layered stacks using the three kinds of potatoes. Press a rosemary skewer through the center to secure each stack. Serve hot.

Steps:

• Preheat oven to 375°F. Grease the interior of a 12-cup muffin pan with cooking oil spray.
• Add all ingredients to a large bowl. Stir potatoes until they are evenly covered in oil, herbs, and cheese. You will need to separate the slices so that they all get coated.
• Stack potato slices into each muffin mold until they reach the top. You should have enough to fill all 12 molds. I start with the wider slices at the bottom and then smaller slices on top.
• Bake for about 50-60 minutes or until the tops and edges are crispy. If desired, sprinkle a little more parmesan cheese on top before the last 5 minutes of baking.
• Once finished cooking, remove muffin pan from oven. If any of your stacks have slid off-center, slide them back to the middle while the potatoes are hot and still in the muffin pan. Let the stacks cool for about 5-10 minutes in the muffin pan. This will let the potatoes crisp up further and will also stabilize the stacks so that you can easily remove them in one piece from the pan.
• If desired, garnish with fresh thyme and a sprinkling of sea salt and black pepper. Serve while potatoes are warm and still crispy.
• Notes:.
• I recommend using a mandoline slicer* to quickly and evenly slice the potatoes.
• I used gold potatoes because they are smaller and the slices fit within the muffin pan molds.
• Make sure to bake the potatoes in a muffin pan, which prevents the stacks from sliding and falling over when they bake.
• Let the potatoes cool in the muffin pan which will stabilize the stacks so that they will not fall apart.
• I don't recommend prepping this dish ahead of time. Sliced potatoes will start to turn gray if not cooked right away.

Steps:

• Preheat oven to 375°F.
• Grease 12 muffin molds with half of the butter.
• Peel and wash the potatoes. Cut them into very thin slices. It's best if you use a potato slicer.
• Grate the Parmesan cheese and add it to the potatoes.
• Season with salt, pepper, garlic and thyme. Add rest of the melted butter.
• Then mix everything together thoroughly.
• Stack the potato slices into the muffin molds on top of each other.
• Bake the potato stacks for about 50 minutes.
• Allow the stacks to cool for a few minutes and then gently remove them from the muffin pan with a knife.
• Sprinkle a little Parmesan on top and serve.
• Bon Appétit!