Bite Of Minnesota: Crispy Potato Stacks
Have you heard about this new site, Pinterest? It’s fantastic. Basically, Pinterest is an online style board put together from website images of a user’s choosing. On one board, pin ideas, color combinations, and accessories for redecorating a bedroom and on another board, keep recipe ideas or meal planning ideas. I use it both online and on my phone to track ideas on the go and I can also share ideas with or gain inspiration from other users.
A month or so ago, I came across a cute potato appetizer recipe, but didn’t have a chance to make it until now. It’s made the rounds on Pinterest and for good reason — it’s so simple! I’m already putting it on my Superbowl appetizer list.
The original recipe has been removed, but I remembered the basic steps which I’ve outlined below. The thinner you can slice your potatoes, the crispier they will be, so use a mandoline or other slicer if possible.
Crispy Potato Stacks
(serves 6, 2 stacks each as appetizers)
1 large russet potato sliced very thinly
3 cloves garlic, minced
2 tbsp butter, melted
2 sprigs rosemary
Couple pinches of sea salt
Preheat oven to 350 degrees.
Combined melted butter, minced garlic, and 1 sprig of rosemary in a small bowl. Brush a muffin tin with butter mixture and add 1 slice of potato. Brush potato with butter and repeat, evenly distributing the potato slices among 12 muffin cups with brushed butter in between each layer.
Bake for 45 minutes or until edges are crispy and potatoes are cooked through. Let cool slightly and place on a serving tray. Chop remaining rosemary sprig, garnish potatoes with rosemary and sea salt, and serve.