Spicy Potato Stacks Recipes

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CRISPY POTATO STACKS

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



Crispy Potato Stacks image

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.

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

EASY SPICY ROASTED POTATOES

Slight twist to an old favorite. Chili powder gives the potatoes and onions in this recipe some zing! I make these for breakfast every Sunday, and my family loves them!

Provided by Yolanda Miles

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 55m

Yield 4

Number Of Ingredients 7



Easy Spicy Roasted Potatoes image

Steps:

  • Preheat the oven to 450 degrees F (220 degrees C).
  • Arrange the potatoes and onions in a greased 9x13 inch baking dish so that they are evenly distributed. Season with garlic powder, salt and chili powder. Drizzle with olive oil. Stir to coat potatoes and onions with oil and spices.
  • Bake for 35 to 40 minutes in the preheated oven, until potatoes are fork tender and slightly crispy. Stir every 10 minutes. When done, sprinkle with cheese. Wait about 5 minutes for the cheese to melt before serving.

Nutrition Facts : Calories 473.4 calories, Carbohydrate 47.6 g, Cholesterol 36.2 mg, Fat 26.1 g, Fiber 5.7 g, Protein 14.4 g, SaturatedFat 9.4 g, Sodium 1685.1 mg, Sugar 4.6 g

5 medium red potatoes, diced with peel
1 medium onion, chopped
1 tablespoon garlic powder
1 tablespoon kosher salt
2 teaspoons chili powder
¼ cup extra virgin olive oil
1 cup shredded Cheddar cheese

GARLIC PARMESAN POTATO STACKERS RECIPE BY TASTY

Here's what you need: russet potatoes, melted butter, heavy cream, shredded parmesan cheese, garlic powder, salt, pepper, nonstick cooking spray, sour cream

Provided by Merle O'Neal

Categories     Snacks

Yield 10 servings

Number Of Ingredients 9



Garlic Parmesan Potato Stackers Recipe by Tasty image

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!

Nutrition Facts : Calories 338 calories, Carbohydrate 55 grams, Fat 9 grams, Fiber 4 grams, Protein 8 grams, Sugar 2 grams

10 russet potatoes
¼ cup melted butter
¼ cup heavy cream
1 ½ cups shredded parmesan cheese
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon pepper
nonstick cooking spray, for greasing
sour cream, for serving

SPICY POTATOES

Serve these potatoes as part of an Indian buffet, or as a side dish for grilled meat

Provided by Good Food team

Categories     Dinner, Side dish

Time 30m

Number Of Ingredients 6



Spicy potatoes image

Steps:

  • Cover the potatoes in cold salted water, then bring to the boil. Simmer for 5 mins, until just tender. Drain and allow to steam dry for a few mins. Heat the oil in a frying pan and fry the spices for 1 min until fragrant. Tip in the potatoes and toss well so they are coated in the spices. Gently fry for 5-10 mins until slightly golden, then add peas, mix well and cook for 3-4 mins more. Season well before serving.

Nutrition Facts : Calories 236 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.04 milligram of sodium

800g potato , peeled and cut into small cubes
2 tbsp olive oil
1 tsp mustard seed
1 tsp turmeric
2 tsp garam masala
140g frozen pea

SPICY POTATO STACKS

Provided by Susie Fishbein

Categories     Potato     Side     Passover     Kosher     Kosher for Passover     Paprika     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 to 8 potato stacks

Number Of Ingredients 12



Spicy Potato Stacks image

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.

1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1/2 teaspoon fine sea salt
1/2 teaspoon cayenne pepper
2 large Yukon Gold potatoes, unpeeled, sliced into 1/2-inch slices, ends discarded
2 large red potatoes, unpeeled, sliced into 1/2-inch slices, ends discarded
2 sweet potatoes, peeled, sliced into 1/2-inch slices, ends discarded
1/2 cup extra-virgin olive oil
Fine sea salt
Fresh rosemary sprigs

HERBY POTATO STACKS

Stacks of herb covered potatos

Provided by gh0sty

Time 55m

Yield Serves 4

Number Of Ingredients 0



Herby Potato Stacks image

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.

SPICY SLOW COOKER POTATOES

Easy spicy potatoes using unique spices all thrown into a slow cooker! No pre-cooking anything! This recipe is a modified version of an old Sri Lankan spicy potatoes recipe, but is for all tastes! This recipe goes well with curried chicken and rice.

Provided by Sriyani

Categories     Side Dish     Potato Side Dish Recipes

Time 3h55m

Yield 8

Number Of Ingredients 10



Spicy Slow Cooker Potatoes image

Steps:

  • Pour olive oil into the bottom of a slow cooker. Layer onion slices over the oil. Add green chile peppers, mustard seeds, cumin seeds, sugar, garlic, salt, and pepper. Layer potatoes on top, seasoning each layer with a sprinkle of salt and red pepper flakes.
  • Cook on High until potatoes are tender, 3 1/2 to 4 hours. Stir gently before serving.

Nutrition Facts : Calories 223.1 calories, Carbohydrate 42.3 g, Fat 4.6 g, Fiber 6.1 g, Protein 5.5 g, SaturatedFat 0.6 g, Sodium 35.9 mg, Sugar 3.4 g

2 tablespoons olive oil
1 large onion, thinly sliced
2 green chile peppers, thinly sliced
1 tablespoon mustard seeds
1 tablespoon cumin seeds
1 teaspoon white sugar
1 clove garlic, minced
salt and ground black pepper to taste
8 potatoes, peeled and cubed
2 tablespoons red pepper flakes

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