I’ve got a great side dish that will help you through the week ahead. These Crispy Potato Stacks with Sour Cream and Chives make an elegant presentation, but they’re so easy to prepare. Simply toss the sliced potatoes in the garlic and olive oil mixture, stack individually in a muffin tin, bake, top with sour cream and chives, and serve. Wham, bam… done.
A few tips to keep this dish as easy as it is delicious:
- Buy potatoes of equal size and dimension. This will ensure that your slices are relatively uniform and therefore easier to stack.
- I highly recommend using a mandoline. It will give you nice, even slices in no time flat. It doesn’t have to be an expensive model – I have one that I purchased for $15 and it works just fine. Just be sure you always use the hand-guard.
- Slice the potatoes just before you’re about to bake them – this will help prevent oxidation (when sliced potatoes turn brown).
Now the only other bit of deliciousness you must make to get you through the week is this homemade mozzarella. Don’t worry, it’s so easy!
PrintCrispy Potato Stacks with Sour Cream and Chives
- Total Time: 65 minutes
- Yield: 6 servings 1x
Description
These crispy potato stacks are an elegant yet simple appetizer, topped with sour cream and fresh chives for a delightful finish.
Ingredients
- 2 tablespoons extra virgin olive oil, plus more for brushing
- 3 cloves garlic, minced
- 1/4 teaspoon black pepper
- 1 1/2 pounds red potatoes
- Sea salt, to sprinkle on top
- Sour cream, to top
- Fresh chives, sliced
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- In a large bowl, whisk together 2 tablespoons of extra virgin olive oil, minced garlic, and black pepper.
- Using a mandoline, thinly slice the potatoes to ensure even cooking and stacking.
- Add the sliced potatoes to the bowl with the olive oil mixture and toss to coat evenly.
- Brush a muffin tin with extra virgin olive oil to prevent sticking.
- Stack the potato slices in each muffin cup, filling each about 3/4 full.
- Brush the tops of the potato stacks with a bit more olive oil and sprinkle with sea salt.
- Bake in the preheated oven for 45-55 minutes, or until the edges are golden brown and crispy.
- Remove from the oven and let cool for a few minutes before carefully removing each stack from the muffin tin.
- Top each potato stack with a dollop of sour cream and a sprinkle of fresh chives before serving.
Notes
For uniform slices, use a mandoline and slice the potatoes just before baking to prevent browning. Choose potatoes of equal size for even cooking. Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat in the oven to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1 stack
- Calories: 180
- Sugar: 1
- Sodium: 150
- Fat: 7
- Carbohydrates: 30
- Fiber: 3
- Protein: 3
- Cholesterol: 5
Frequently Asked Questions
What type of potatoes should I use for the Crispy Potato Stacks?
It’s best to use potatoes of equal size and dimension to ensure uniform slices for stacking.
Why do I need to slice the potatoes just before baking?
Slicing the potatoes right before baking helps prevent oxidation, which can cause the slices to turn brown.
How can I achieve even slices for the potato stacks?
Using a mandoline will give you nice, even slices quickly and efficiently.
