Crispy, Garlic-y Potato Stacks
Serve these show-stopping potatoes as a side. Amy Spiro
Humble ingredients can become something extraordinary.
I always joke with my friends that if I were ever to write a cookbook, it would be an all-potato cookbook. Yes, I have professional training in baking and pastry, but my heart belongs with potatoes. Roasted, fried, mashed, kugels or latkes, I love them in every form.
This potato dish takes just a few humble ingredients -- potatoes, oil, garlic, salt and pepper -- and transforms them into something extraordinary. Sure, the effort of slicing the potatoes thin and layering them is a bit more than just tossing them with some oil and roasting, but the result is 100% worth it. Baking them inside the cups of a muffin tin means that not only do the bottoms get crispy and brown, but all the edges of the potatoes do as well. And using all that oil means they pop right out with no problem.
Amy Spiro is a journalist and writer based in Jerusalem. She is a graduate of the Jerusalem Culinary Institute's baking and pastry track, a regular writer for The Jerusalem Post and blogs atbakingandmistaking.com. She also holds a BA in Journalism and Politics from NYU.