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Crispy Stacked Potatoes

Thinly sliced potato stacks fried until golden and crispy, then tossed with herbs, garlic, and Parmesan for a crunchy side dish.

Ingredients

Scale
  • 4 russet potatoes.
  • Canola oil for frying.
  • 2 tablespoons olive oil.
  • ½ teaspoon salt.
  • ½ teaspoon oregano.
  • 1 teaspoon garlic powder.
  • 3 tablespoons grated Parmesan.
  • 3 garlic cloves, minced.
  • 2 tablespoons parsley, chopped.

Instructions

  1. Heat canola oil in Dutch oven to 325°F.
  2. Peel potatoes. Slice thinly using mandolin.
  3. Stack slices in groups of 10. Cut edges to make rectangles, then cut into ½-inch squares.
  4. Carefully fry stacks 7 minutes until golden and crunchy.
  5. Toss fried stacks with olive oil, seasonings, garlic, parsley and Parmesan. Serve warm.

Notes

Use mandolin for even slices.
Maintain oil temperature for proper cooking.
Best served immediately while warm and crispy.

  • Author: Chef Stella

Nutrition

  • Calories: 220
  • Fat: 12 g
  • Carbohydrates: 30 g
  • Protein: 4 g