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 tbsp extra virgin olive oil, plus more for brushing
- 3 cloves garlic, minced
- 1/4 tsp black pepper
- 1 1/2 lb (680 g) 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 tbsp 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