Name: Crispy Golden Potato Stacks
Prep time: 15 minutes
Cook time: 35 minutes
Yield: 6 servings
Ingredients: ¼ cup extra virgin olive oil, plus extra to brush on; 2 tsp. choice of herb blend:; 2 lbs. Medium Idaho or Russet potatoes, cleaned with skin on; ¾ cup Parmesan cheese, grated and divided

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Crispy Golden Potato Stacks

Recipe by Savory Spice Test Kitchen

Crispy & Fried Foods

Roasting

Golden, crispy-edged potatoes layered into a light, elegant side dish that's as beautiful as it is delicious. Made with our best-selling Onion & Garlic Everyday Seasoning, these individual potato stacks are simple to prepare and perfect for weeknight meals, dinner parties, or holiday gatherings

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Serves 6 servings

Prep Time 15 minutes

Cooking Time 35 minutes

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Ingredients

¼ cup extra virgin olive oil, plus extra to brush on 2 tsp. choice of herb blend:

Italian Herbs

Cantanzaro Herbs

Herbes de Provence

2 Tbsp. Onion & Garlic Everyday Seasoning

1 tsp. Kosher Salt, plus more for sprinkling

1 tsp. Hungarian Paprika

2 lbs. Medium Idaho or Russet potatoes, cleaned with skin on ¾ cup Parmesan cheese, grated and divided

Directions

Step 1 Preheat oven to 400°F with a rack in the middle of the oven. Brush, or spray, olive oil on a 12-cup muffin pan.

Step 2 In a large bowl, add herb blend of choice, Onion & Garlic Everyday Seasoning, Kosher salt, and Hungarian Paprika.

Step 3 Using a mandoline, cut potatoes into 1/8-inch slices. Add potatoes to the bowl of spices, coat with olive oil. Either use your hands, or a large spoon, to coat the potatoes in oil and seasoning. Add ½ cup Parmesan and toss again.

Step 4 Fill each muffin cup with layers of potatoes to the top, they will shrink down while cooking. Bake for about 30 minutes, or until tender. To test, pierce a stack with a small, sharp knife. When they are cooked, it should slide in easily.

Step 5 Remove from oven and top with remaining ¼ cup Parmesan cheese. Turn oven to broil and place on the top rack of the oven. Broil until cheese is golden and potatoes are crispy, about 3-5 mins.

Step 6 Cool for about 5 minutes. Using a knife or spatula, run it along the edges and bottom of each stack to release. Sprinkle with Kosher salt and serve immediately.

Recipe Notes

Higher moisture potatoes don't crisp. Yukon and red potatoes aren't recommended. Stick with Idaho or Russet potatoes. For richer flavor, swap olive oil for equal amounts of melted butter. Try swapping the last ¼ of Parmesan for a soft cheese like Gruyère. Experiment with which herbs or herb blends you use for different flavor profiles.

Make ahead instructions: Bake for just 15 minutes, cook and chill overnight. Before serving, bring them to room temp and finish baking process.