Wednesday, September 28, 2016

Baked Potato Stacks

Potatoes is one of the most versatile ingredients that can be made in multiple ways. Whether it is in a curry or in a snack, potato makes everything a little more tasty! For a while I have been meaning to make this appetizer or snack called potato stacks. Finally I made them today and poting them right away!

The ingredients required for this dish are simply potatoes, olive oil and seasoning of choice. I used a simple mixture of garlic powder, oregano and salt for seasoning. If you like, adding fresh herbs is a great idea too. To make the dish one needs to slice potatoes into equal size slices. While most slicers work for it, I used my new Briefton's latest device. The entire thing is pretty neat. It comes with a plastic holder at the bottom to catch all the slices. And the best part is that the device can chop, slice, dice and blend. There are different blades, one each for slice, julienne, grate and finely chop. There are two sets of blades to chop and puree. Plus, the chopping or juicing requires no power! It works on a pull mechanism by a cord!! Really cool thing to have at home. I love the fact that it has compartments, such that I can puree two different fruits at one time! Get yours here

Back to the recipe, this one takes hardly any preparation time and tastes super awesome. The whole thing is so simple that kids and help make it too! While I made it with potatoes, sweet potatoes and zucchini would be a great alternative too. This food is perfect for all the parties in the upcoming holiday season. Do try this at home and share how it turned out for you!


Potatoes 2 medium
Olive Oil 1/4 cup
Dried Oregano 1 tsp
Garlic Powder 1 tsp
Salt 1/2 tsp
Basil Leaves to top


In a bowl mix the oil with oregano, garlic powder and salt. Set aside. 

Preheat the oven to 375 F/ 210 C. Line a muffin pan with non stick spray. Peel the potatoes and using a slicer or a sharp knife, slice the potatoes to slices. Place them in water till all the slices are made. 

Remove the slices from water and put them all into the seasoned oil. Place about 6-8 slices in each muffin cavity. brush some more oil and place the pan in the oven.

Bake for 20-25 minutes till the potatoes are crisp. Remove, top with shredded basil and enjoy warm. I served them with a dip made by mixing equal parts of yogurt and mayonnaise with a tsp of Sriracha Sauce. 

1 comment :

  1. Gorgeous stacks. This recipes uses a lot of oil inspite of baking but tastes yum, I bet.