Smoky Crispy Potato Stacks Recipe
Prep Time:
15 minutes
Cook Time:
30 minutes
Servings:
12 Servings
Ingredients
  • 3 pounds russet potatoes
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons olive oil
  • 2 teaspoons smoked paprika
  • 1 teaspoon chipotle flakes
  • 1 teaspoon garlic granules
  • 1 ¼ teaspoon salt, divided
  • ½ teaspoon black pepper
  • ½ cup sour cream
  • 1 tablespoon lime juice
  • 2 tablespoons chopped fresh cilantro, for garnish
Directions
  1. Preheat the oven to 400 F.
  2. Spray a 12-cup muffin tin with cooking spray.
  3. Slice the potatoes into ¹⁄₁₆-inch thick rounds using a mandoline.
  4. Dry the potato slices with a clean dish towel and place them in a large bowl.
  5. Combine the melted butter, olive oil, smoked paprika, chipotle flakes, garlic, 1 teaspoon salt, and pepper in a small bowl
  6. Add the sauce to the potatoes and toss with your hands to coat.
  7. Stack the coated potato slices into the prepared muffin tin, filling each cup to the top.
  8. Bake for 30 to 40 minutes, until the edges are deeply golden and crisp.
  9. While the stacks cook, make the sauce. Whisk together the sour cream, lime juice, and remaining salt in a small bowl.
  10. Let the stacks cool in the pan for 5 minutes.
  11. Run a knife around the edge of each stack to loosen it and lift the stacks out of the tin.
  12. Garnish the potato stacks with chopped cilantro and serve with the sauce.