Crispy potatoes are good for breakfast, lunch, or dinner. Making them in the oven helps lower the fat needed for browning and still provides the perfect potato. Any type of potato, especially crispy potatoes, are hard for me to pass up, but my recipe for Potato Stacks helps with portion control and is low in sodium.
Potato Stacks are a great side for just about any meal. Give them a try!
For 8 Potato Stacks you will need:
2-3 medium potatoes – or 4 cups of paper-thin slices
1 medium onion
2 tablespoons sesame or olive oil
1 teaspoon Italian seasoning
½ teaspoon black pepper
baking spray
Scrub and dry the potatoes. Slice the potatoes very, very, thin with the peel on. A mandolin or other vegetable slicer will help with uniform slices. Add the oil and spices and stir to coat all the potatoes evenly. Slice the onion into paper-thin rings and place them in a small bowl. Spray a cupcake pan with baking spray. Begin layering the potatoes and onions in each section of the pan. Overlap the potatoes as you layer them. Place just a bit of onion between the potato layers. Be sure to end the layering with potatoes. Press the potatoes down firmly as you build the stacks. Do not stack the potatoes above the top of each cupcake space. Bake in a preheated 400˚ oven for 20 minutes or until the tops are golden and crispy. Allow the stacks to cool 3 – 5 minutes before removing from the pan. Salt to taste once baked. Remember not to salt vegetables before baking if you want them to crisp.
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