Crispy Potato Stacks with Garlic Herb Butter
The absolute worst thing about these Crispy Potato Stacks with Garlic Herb Butter is that I can never seem to make enough because people go mad for them! 😜 These delicious lil potato stacks come out of the oven with ruffle-y, crispy edges around a tender and creamy centre. They are the perfect side dish for the holidays or for hosting dinner guests you really want to impress. Or in my case, as a treat for your family because they constantly ask for them to be made.
The first time I made these (adapted from Bon Appétit Mini Pommes Anna recipe) was in 2018 and since then, these Crispy Potato Stacks with Garlic Herb Butter have become one of the few things worth risking my life and digits for and pulling out the mandolin. Even though it is indeed the most evil kitchen implement, a mandolin really is the best tool for getting even, paper-thin slices out of 3 lbs of potatoes in relatively little time. If you don’t have a mandolin, you will need a sharp knife and really good knife skill. If you are using a mandolin, be very careful with it (you may consider finger protection in the form of a kitchen work glove) and no matter what do NOT be a hero when it comes to that last little nub of potato. I don’t like to waste food, but I’ve learned from experience that it’s better to sacrifice small potato ends than than slicing a finger or two (ouch).
Eat well + be well,
Sonia x
You May Also Be Interested in these other Side Dish recipes!
》green beans with miso butter onions
》Shaved Brussels Sprouts Salad with Dried Cherries
》Winter Salad with Lentils, Herbs and Citrus
Recipe Note - crispy potato stacks with garlic herb butter
1. Make Ahead
Fresh out of oven is usually going to give best results but often it’s not possible when hosting a big dinner so here are some options for front-loading the prep and still get results which I think are still excellent.
Option 1: Prepare potatoes fully just a couple of minutes shy of total bake time. Transfer them upside-down (thyme sprig facing up) onto a wire rack set over a baking sheet. Keep them at room temperature. Before serving, warm in a 350f (175c) oven for 10 minutes or until hot in the center, then broil for 5 minutes or whenever crisp on the edges. Keep an eye on them when broiling. Finish with flaky salt.
Option 2: Technically pre-sliced potatoes go brown/grey from oxidization if left out too long. That said, I had a batch in the fridge for half a day after tossing them in the garlic herb butter, with no noticeable issues. The buttery sauce must have acted as an oxidization shield so make sure to coat the potatoes well. Discard the liquid that has collected at the bottom of the bowl and follow the recipe directions for assembly.
2. special tool - mandolin
Even though it is indeed the most evil kitchen implement, a mandolin really is the best tool for getting even, paper-thin slices out of 3 lbs of potatoes in relatively little time. If you don’t have a mandolin, you will need a sharp knife and really good knife skill. If you are using a mandolin, be very careful with it (you may consider finger protection in the form of a kitchen work glove) and no matter what, do NOT be a hero when it comes to that last little nub of potato. I don’t like to waste food, but I’ve learned from experience that it’s better to sacrifice small potato ends than slicing a finger or two (ouch).