Description
These crispy potato stacks are an elegant yet simple appetizer, topped with sour cream and fresh chives for a delightful finish.
Ingredients
Units
Scale
- 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