Crispy Potato Stacks (Easy and Fail Proof Recipe) - Rasa Malaysia (2024)

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The most delicious Crispy Potato Stacks you'll ever make! These potatoes are buttery with the crispiest tops and bottoms while the center are soft and tender. This is the perfect side dish for everyday meal, holidays or special occasions, just like Crispy Leaf Potatoes.

Crispy Potato Stacks (Easy and Fail Proof Recipe) - Rasa Malaysia (1)

Crispy Potato Stacks (Easy and Fail Proof Recipe) - Rasa Malaysia (2)

Table of Contents

What Is a Potato Stack?

Potato stacks are roasted potatoes stacked up vertically, usually in a muffin tin. The potatoes are sliced thinly, arranged and stacked one over another to form a stack.

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This Crispy Potato Stacks recipe is absolutely delicious, rivaling the crispy leaf potatoes recipe, except that they come in individual stacks, crispy tops and bottoms, and is probably my new favorite side dish now.

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After baking and roasting in the oven, every layer of the potato stack has golden brown and crispy edges and bottoms. They are basically the best homemade potato chips baked in a muffin pan!

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Other Recipes You Might Like

  • Crispy Leaf Potatoes
  • Crispy Roasted Potatoes
  • Crispy Baked Sweet Potatoes

How to Make Potato Stacks?

Potato stacks are very easy to make at home with very simple ingredients. The basic steps are:

  • Slice the potatoes into thin slices of 1/16-inch-thick.
  • Season the sliced potatoes with unsalted butter, olive oil, salt and herbs.
  • Stacking up the potatoes in a muffin pan.
  • Bake and roast in the oven.

It’s a fun recipe to make and the end results are absolutely delicious and gorgeous in presentations.

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Tips on How to Cook Potato Stacks?

I am sure you ask “Do I need a mandolin slicer?” The answer is no. Here are my tips and techniques:

  • Use Yukon gold potatoes with a diameter of about 2 1/2 inches in the center. This will make sure that the sliced potatoes fit well into a standard muffin pan.
  • Do not peel the skin of the potatoes. After roasting, the skin becomes crispy.
  • Slice the potatoes with a shark knife evenly. This will make sure that the potatoes cook evenly.
  • You don’t need a mandolin slicer, unless you have a blade that slice to 1/16-inch in thickness.
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What Herbs Do I Need?

For herbed potato stacks, I used rosemary and Italian parsley, infusing every slice of the potato with earthy and herb aromas.

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This recipe is a winner and yields the most delicious potatoes you’ll ever make in your kitchen. They have the crispiest tops and bottoms, buttery and very tasty. Try my recipe and you will love it.

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How Many Calories per Serving?

This recipe is only 325 calories per serving.

What Dishes to Serve with This Recipe?

For a wholesome meal and easy weeknight dinner, I recommend the following recipes.

Creamy Garlic Chicken

Garlic Chive Butter Grilled Steak

Baked Pork Chops

Baked Salmon

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Crispy Potato Stacks Recipe

The most delicious Crispy Potato Stacks you'll ever make! The potatoes are buttery with the crispiest tops and bottoms while the center are soft and tender.

4.53 from 92 votes

Print

By Bee Yinn Low

Yield 3 people

Prep 15 minutes mins

Cook 45 minutes mins

Total 1 hour hr

Ingredients

  • 2 lbs. (900g) yukon gold potatoes
  • 2 tablespoons unsalted butter (melted)
  • 2 tablespoons olive oil
  • 1 teaspoon chopped rosemary
  • 1 teaspoon chopped parsley
  • 1 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • cooking spray

Instructions

  • Preheat oven to 375°F (190°C). Prepare the potatoes. Leave the skin on. Slice the potatoes into 1/8-inch (0.3cm)-thick slices using a Mandoline slicer.

    Crispy Potato Stacks (Easy and Fail Proof Recipe) - Rasa Malaysia (14)

  • Add the butter, olive oil, rosemary, parsley, salt and pepper to the potatoes. Stir to combine well.

    Crispy Potato Stacks (Easy and Fail Proof Recipe) - Rasa Malaysia (15)

  • Spray some cooking spray to a standard muffin pan. You will need 10 tins. Arrange the potatoes into each tin, starting with the bigger sliced potatoes at the bottom and smaller ones towards the top. Fill the 10 cups.

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  • Baked the potato stacks for 45-50 minutes or until the edges and tops turn golden brown. Remove the potato stacks from the oven, remove them from the muffin tin and serve immediately.

Video

Notes

Adapted fromSouthern Living.

Course: American Recipes

Cuisine: American

Keywords: potato stacks

Nutrition

Nutrition Facts

Crispy Potato Stacks Recipe

Amount Per Serving (3 people)

Calories 325Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 6g38%

Cholesterol 20mg7%

Sodium 806mg35%

Carbohydrates 37g12%

Fiber 7g29%

Protein 7g14%

* Percent Daily Values are based on a 2000 calorie diet.

Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.

Crispy Potato Stacks (Easy and Fail Proof Recipe) - Rasa Malaysia (2024)

FAQs

What makes potatoes crispy science? ›

Crispiness is almost entirely due to the starch in potatoes, says Joseph Provost, a chemistry and biochemistry professor at the University of San Diego who co-wrote “The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking.”

Is starch good for crispy potatoes? ›

Baking or russet style potatoes with higher starch content will always roast up crispier than waxy style potatoes like red or white skinned.

What are red potatoes good for? ›

Red potatoes are great for roasting, cooking in soups, or boiling or steaming for potato salad. The waxy nature of the flesh means they'll maintain their shape, but it also means they will get gluey when overworked, so you'll want to choose a different potato for mashing.

Why won't my potatoes get crispy? ›

Preheat the fat. While the potatoes parboil, add the oil or butter to the roasting pan, transfer it to the warm oven, and heat it for about 5 minutes before adding the potatoes. This allows the outside of the potatoes to crisp up nicely and not just absorb the cold fat when you put them in the oven.

Why does vinegar make potatoes crispy? ›

The acid in the vinegar can also help to slightly break down the surface of the potatoes, aiding in the development of a crispier texture during frying. Additionally, the vinegar can contribute to a golden-brown color on the exterior of the fries.

Why do you soak red potatoes in water before cooking? ›

Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.

Can diabetics eat red potatoes? ›

According to the diabetes association, starchy vegetables, like potatoes, are perfectly okay to include in a healthy diabetes diet. Being a complex carbohydrate, starch generally takes longer to break down in the body than simple sugars like sucrose. Therefore, starchier potatoes are the best for type 2 diabetes.

Are red potatoes healthier than white? ›

Red potatoes are an excellent source of flavonoid antioxidants like quercetin, kaempferol-rutinose, catechin, and rutin. Red potatoes contain twice the amount of flavonoids as compared to white potatoes. 6They're also a rich source of several nutrients, including vitamin C and potassium.

What is the science behind potato crisps? ›

The critical parameters for the chipping potatoes are moisture, starch, and sugar level. For a good potato chip, the dry matter should be ∼ 20–23%, giving a specific gravity of 1.080–1.095. Potatoes with a lower specific gravity require a longer frying time and absorb more oil.

What is the science behind frying potatoes? ›

Potato cells are packed with starch granules, which swell and burst during cooking. The starch molecules then dissolve and form a gel, which hardens to make the crust. But there is a limit to how thick this will get during one spell in the fryer. This is why chips tend to be fried twice.

What is the potato experiment in science? ›

The potato does not produce electricity; instead, it acts as an electrolyte or a buffer. Hence it forces the electrons to travel through the potato by separating zinc and copper and forms a complete circuit. By using only two potatoes, a small amount of potato energy or electrical energy is generated.

What is the science behind potato starch? ›

Potato starch differs from cereal starches in that it contains a high level of phosphate. The phosphate content of starch granules is thought to encourage larger granule size and an increased susceptibility to gelatinization, and is important in potato starch rheology (Bergthaller, 2004).

References

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