I’m baaack with a NEW crispy, tacky, completely scrumptious potato aspect dish that may have your family and friends doing backflips off the dinner desk this vacation season.
An excessive amount of? Oh nicely.
These great roasted potato stacks are SO straightforward to make with easy substances and really feel a bit of extra particular than your conventional vacation mashed potatoes (though I’ve a brand new a type of coming quickly, too, that’s *further*). They bake as much as golden brown perfection with two forms of melty cheese and are actually love-at-first-bite.
I included a number of suggestions and methods for making them, plus a few of my go-to sauces for those who’re a dip lady like me. Serve them up for Thanksgiving or perhaps a enjoyable vacation brunch and revel in!
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Wait, what are “potato stacks?”
If you happen to’ve by no means heard of (or seen) potato stacks earlier than, you’re in for SUCH a enjoyable, elevated aspect dish. Roasted potato stacks are primarily thinly sliced potatoes tossed in butter and herbs, then fastidiously positioned on prime of one another in a stack and roasted to crispy perfection. The result’s a gorgeous layer of potatoes with crispy edges and comfortable middles.
In my cacio e pepe model, we’re inserting every potato stack onto a pile of cheese AND including cheese on prime to get a crispy, tacky exterior to every stack! Some individuals assemble the sliced potatoes in a muffin tin to carry their “stack” form, however I believe they’re straightforward to pile up on an everyday, lined baking sheet.
Every thing you’ll have to make these cacio e pepe potato stacks
The very best half about this recipe? You simply want a handful of tremendous easy substances:
- Potatoes: I like to make use of Yukon gold or yellow potatoes as a result of they’ve the right buttery texture.
- Cheese: grate up some recent Pecorino Romano and Parmigiano Reggiano cheeses to create the tacky base and prime of the stacked potatoes.
- For the potato mix-ins: you’ll toss your sliced potatoes in salted butter, recent garlic, lemon zest, and loads of salt and pepper. The cheese and black pepper give them a cacio e pepe taste!
- To garnish: I wish to serve them on a platter and prime them with recent parsley and flaky sea salt for a reasonably look.
Can I make them vegan?
I haven’t examined this, however this recipe may fit with vegan butter and your favourite vegan cheese shreds! Let me know within the feedback for those who give it a strive.
Crispy stacked potatoes in 4 easy steps
- Prep your pan with cheese. Line a baking sheet with parchment paper, combine the cheese collectively, then make 12 separate piles of cheese evenly spaced in your baking sheet. You’ll use about half of the shredded cheese doing this.
- Prep the potatoes. Use a mandoline or very sharp knife to slice the potatoes THIN (about 1/8 of an inch). Add them to a bowl and toss them with these mix-ins.
- Stack & bake the potatoes. Layer the potato slices on prime of every pile of cheese, inserting the broader potatoes on the backside. Every stack needs to be about 1 1/2 inches tall. High every stack with the remainder of the cheese, then bake till golden brown and fork tender.
- Cool, garnish & serve. Let the potatoes cool on the baking sheet, then place them on a platter and add your garnishes. Serve them up and watch friends devour!
Ought to I peel the potatoes?
I truly just like the crispiness of the skins, however you’re welcome to peel the potatoes first for those who’d like.
Jazz them up with a dip
These tacky potato stacks are completely scrumptious on their very own, however you already know ya lady loves a very good dip! Strive them with certainly one of these:
Storing suggestions
Retailer any leftover potato stacks in an hermetic container within the fridge for as much as 3-4 days. I like to recommend reheating them within the oven at 350 levels F till heated by way of to maintain them crispy. The leftovers make an exquisite brunch aspect, too!
Extra potato dishes you’ll love
Get all of my aspect dish recipes right here, and my Thanksgiving recipes right here!
I hope you like these crispy roasted potato stacks! If you happen to make them make sure you go away a remark and a score so I understand how you appreciated them. Take pleasure in, xo!
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125 Ridiculously Good For You, Generally Indulgent, and Completely By no means Boring Recipes for Each Meal of the Day
Crispy Cacio e Pepe Roasted Potato Stacks
Tacky, crispy cacio e pepe potato stacks made with tremendous easy substances for a enjoyable, distinctive potato aspect dish! These straightforward potato stacks get roasted to golden perfection and are such a good way to shock and delight friends this vacation season.
Substances
- ¾ cup (1.3 ounces) finely shredded Pecorino Romano cheese
- ¾ cup (1.3 ounces) finely shredded Parmigiano Reggiano cheese
- 1 ½ lb. Yukon gold or yellow potatoes (about 5-6 small potatoes)
- 2 tablespoons salted butter, melted
- 3 cloves garlic, minced
- Zest of 1 lemon
- ¾ teaspoon kosher salt
- 1 ½ teaspoons freshly floor black pepper, plus extra for garnish
- Finely chopped parsley, for garnish
- Flaky sea salt, for garnish
Directions
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Preheat the oven to 350ºF.
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Line a baking sheet with parchment paper. Combine the shredded Pecorino Romano and Parmigiano Reggiano cheeses collectively in a bowl. Take half (¾ cup) of the shredded cheese and make 12 1-tablespoon piles of cheese on the parchment-lined sheet.
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Slice the potatoes ⅛ of an inch thick utilizing a mandoline or very sharp knife. Add sliced potatoes to a big bowl, then pour in melted butter, minced garlic, lemon zest, salt, and pepper. Use your arms to toss all the things collectively till the potatoes are very nicely coated.
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On prime of every pile of cheese, layer the potato slices into 1 ½-inch stacks, utilizing the widest potato slices on the backside and smallest on prime. High every potato stack with 1 tablespoon of shredded cheese, then bake for 30-35 minutes till the potatoes are fork-tender and the cheese is golden brown.
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Let cool on the baking sheet for five minutes, then place the potato stacks on a platter with extra freshly floor black pepper, parsley, and flaky sea salt on prime.
Recipe Notes
See the total submit for suggestions and methods for making these potato stacks!
Diet
Serving: 2potato stacksEnergy: 190calCarbohydrates: 16.3gProtein: 8.1gFats: 10.7gSaturated Fats: 6.2gFiber: 2.2gSugar: 1.1g
Recipe by: Monique Volz // Bold Kitchen | Pictures by: Eat Love Eats
