Crispy Potato Stacks with Fresh Sage

Crispy Potato Stacks with Fresh Sage

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From: EatingWell Magazine, November/December 2017

These little cute stacks are everything you want in a potato side dish: tender in the middle, devilishly crispy on the outside, and seasoned with sage and butter throughout. For best results, use a mandoline to slice the potatoes extra-thin.

Ingredients 12 servings

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  • 4 tablespoons unsalted butter
  • 2½ pounds medium Yukon Gold or Red Bliss potatoes (4-6 ounces each)
  • 2 tablespoons chopped fresh sage plus 12 medium sage leaves, divided
  • 1 teaspoon kosher salt, divided
  • ½ teaspoon ground pepper

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 375°F. Place butter in a metal 9-by-13-inch baking pan and set in the oven while it preheats until the butter has melted.
  2. Meanwhile, trim both ends from potatoes (discard or save for another use); very thinly slice the potatoes with a mandoline (1/16-inch or thinner).
  3. Coat the pan with the butter, then pour the excess into a large bowl. Add chopped sage, salt and pepper and mix well. Add the potato slices and mix with your hands until evenly coated.
  4. Place 12 potato slices in the prepared baking dish, about 1 inch apart. Place one whole sage leaf on each slice. Then, using slices that are as close to the same size as possible, gather the remaining potatoes into 12 stacks, about 2 inches tall, and place a stack on each sage-topped potato slice.
  5. Bake the stacks until crispy and the potatoes are very tender, 1 to 1¼ hours. To serve, run a metal spatula under each stack and gently flip over so the sage leaf is visible.
  • To make ahead: Let stand at room temperature for up to 1 hour. Reheat or serve room temperature.

Nutrition information

  • Serving size: 1 stack
  • Per serving: 101 calories; 4 g fat(2 g sat); 2 g fiber; 15 g carbohydrates; 2 g protein; 17 mcg folate; 10 mg cholesterol; 1 g sugars; 0 g added sugars; 138 IU vitamin A; 8 mg vitamin C; 14 mg calcium; 1 mg iron; 178 mg sodium; 435 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, ½ fat

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