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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.

Source: EatingWell Magazine, November/December 2017


Recipe Summary test

25 mins
1 hr 25 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees 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.

  • 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).

  • 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.

  • 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.

  • Bake the stacks until crispy and the potatoes are very tender, 1 to 1 1/4 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 Facts

1 stack
101 calories; protein 1.9g; carbohydrates 15.2g; dietary fiber 1.6g; sugars 1.2g; fat 4g; saturated fat 2.4g; cholesterol 10.2mg; vitamin a iu 137.7IU; vitamin c 8.1mg; folate 17.2mcg; calcium 14.4mg; iron 0.7mg; magnesium 22mg; potassium 434.6mg; sodium 177.6mg.

1 starch, 1/2 fat