Potato Stacks

If you ask any Russian, Irish, or even Indian person which kind of food they ate as a child, they will definitely say in some form of potato. I’m also one of those people. Without a potato dish, our dinner table would have been incomplete. We ate all of the potatoes, whether they were mashed, roasted, or fried, all were delicious.

This year, instead of a traditional mashed potato dish, try presenting these potato stacks on thanksgiving.

Thanksgiving dinner often seems that the main dish takes all of the attention. Thanksgiving, on the other hand, is, for me, all about the side dishes. Don’t get me wrong: I think it’s great. Although the main dish is an important (and excellent!) element of the Thanksgiving meal, it’s the side dishes that raise the meal from a simple dinner to a full-fledged holiday feast.

These stacked potatoes are deliciously served with Lentil Meatballs and Roasted Brussels Sprouts  Stalk.

That is perhaps why I tend to overdo my Thanksgiving sides, frequently preparing three or four typical dishes to accompany our main course. Of course, there is always stuffing, but I usually include two different cooked veggies, freshly baked buns, a loaf of bread, and occasionally, just for fun, a salad. Further, we must mention the gravy and homemade cranberry sauce.

The idea is to focus on a few recipes that give maximum flavor with little effort. Sure, they appear to be elaborate, yet they need relatively little effort… Use a mandoline for the slicing. (And if you don’t already have a mandoline, why are you waiting?  Go out and buy one because it’s a game-changing device.)

It’s simple; just mix your potatoes with oil and seasoning before stacking them on a muffin pan.

Potato Stacks recipe:

Potato stacks are simple and easy to prepare with some basic ingredients; probably, you’ll already have them in your kitchen. Here’s the list of ingredients and steps to follow:

• ¼ cup olive oil
• 1 tablespoon nutritional yeast flakes
• ½ teaspoon garlic powder
• ½ teaspoon salt
• 1 tablespoon fresh rosemary, chopped
• 1 ½ pound Yukon potatoes

How to make Potato Stacks?

1. Preheat oven to 375℉.
2. Spray a standard 12-cup muffin pan with cooking spray or brush on a thin layer of oil.
3. Mix olive oil, nutritional yeast flakes, garlic powder, rosemary, and salt together in a small bowl. Set aside.
4. Scrub potatoes and slice the potatoes into rounds about ⅛-inch thick, using a mandoline for best results.
5. Place potatoes in a casserole pan and brush both sides with the olive oil mixture using a pastry brush.
6. Stack potatoes into the muffin pan, filling them.
7. Bake for 40-45 minutes or until the edges are crispy and golden.
8. Remove stacked potatoes using a spoon and place them on a serving platter.

Serving ideas:

Serve the potatoes immediately after they’ve been taken out of the oven. They’re unbeatable when dipped in spicy fry sauce. I prefer to eat them without sauce, but the kids will insist on ketchup. Serve with additional toppings, like grated Parmesan cheese and truffle oil, for a variety of flavors. AND HAVE FUN!

I suggest pairing it with the following recipes for a healthy meal and a quick weeknight dinner.

• Roasted veggies
• Pumpkin Pureed Soup
• Lentil Loaf
• Tofu Turkey
• Whole Roasted Cauliflower

How to store Potato Stacks:

Is it possible to prepare potato stacks ahead of time? Yes, you certainly can. This is a fantastic meal to prepare ahead of time, especially if you’re short on time. Eating these potato stacks right after coming out from the oven is the simplest way to enjoy it.

Leftover potato stake can be stored in the refrigerator for up to 3 days. Then, simply reheat in the oven for 5-7 minutes, and they’re prepared to eat.

These can be frozen as well. Allow cooling completely before keeping in a zip-lock bag and a freezer-safe container. It is not recommended that these be thawed. Simply take it out of the freezer and reheat it for a few minutes at 180 degrees.

Recipe tips and tricks:

I’m sure you’re wondering, “Do I really need a mandolin slicer?” No, that is not the case. Instead, here are some suggestions and useful tips:

• Take 2 1/2-inch-wide Yukon gold potatoes for this recipe. This ensures that the cut potatoes will fit comfortably into a regular muffin tray.
• Using a sharp knife, evenly slice the potatoes. This ensures that the potatoes are cooked evenly.
• You don’t need a mandolin slicer if you require it. Only a mandolin with a 1/8-inch-thick blade will suffice in this situation.
• You can use or leave out the spices according to your personal preferences and availability. For example, in addition to seasoning with salt and nutritional yeast flakes, potato stacks can be made with no seasoning at all. You can also include any of your favorite ingredients if you so desire.
• You can garnish it with grated vegan cheese or some other fresh herbs.

This dish is a winner, and it makes the most delectable potatoes you’ll ever eat. They have the crunchiest tops and bottoms, are buttery, and are quite delectable. You will enjoy this recipe if you give it a try.

Friends, Let me know if you prepare these wonderful oven-baked potato stacks! Share your thoughts in the comments. Happy Thanksgiving!

More vegan potato recipes:

Red Skin Mashed Potatoes

Crispy Roast Potatoes

Vegan Scalloped Potatoes

Southern Green Beans and Potatoes

Cajun Oven-Baked Potato Wedges

Vegan Potato Salad

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Potato Stacks

These Potato Stacks have a stunning appearance, are beautiful yet simple, and are really tasty. The thin potato layers have crunchy edges and a delicate, almost soft, and tender inside. They'd be ideal for a special family meal, holiday get-together, or breakfast!

5 from 6 votes

Print Pin Rate

Course: Appetizer, Side Dish

Cuisine: American

Keyword: Potato Stacks

Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Servings: 12 servings

Calories: 86kcal

Ingredients

• 1/4 cup olive oil
• 1 tablespoon nutritional yeast flakes
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 tablespoon fresh rosemary chopped
• 1 1/2 pound Yukon gold potatoes

Instructions

• Preheat oven to 375℉.
• Spray a standard 12-cup muffin pan with cooking spray or brush on a thin layer of oil.
• Mix olive oil, nutritional yeast flakes, garlic powder, rosemary, and salt together in a small bowl. Set aside.
• Scrub potatoes and slice the potatoes into rounds about ⅛-inch thick, using a mandoline for best results.
• Place potatoes in a casserole pan and brush both sides with the olive oil mixture using a pastry brush.
• Stack potatoes into the muffin pan, filling them.
• Bake for 40-45 minutes or until the edges are crispy and golden.
• Remove stacked potatoes using a spoon and place them on a serving platter.

Nutrition

Calories: 86kcal | Carbohydrates: 10g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 101mg | Potassium: 254mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 6IU | Vitamin C: 11mg | Calcium: 8mg | Iron: 1mg