Crispy, Garlic-y Potato Stacks | The Jewish Week | Food & Wine

Crispy, Garlic-y Potato Stacks

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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.

Servings & Times
Yield:
  • Serves 4-6
Active Time:
  • 15 min
Total Time:
  • 1 hr 15 min
Ingredients

About 1 pound potatoes (3-4 large)

1/4 cup olive oil

2 cloves garlic, finely minced or grated

salt and pepper

Steps
  1. Peel and thinly slice the potatoes. A mandolin works well, or a food processor. Unless you have knife skills much superior to mine, you won't be able to make slices thin enough by yourself - about 1/8 of an inch each.
  2. Mix together the garlic and olive oil and heat until just hot - on a stove or in a microwave. You don't want to brown the garlic, but rather infuse its flavor into the oil.
  3. Brush a 12-cup muffin tin with the oil. Place a potato slice in the bottom and brush with oil, then continue layering and brushing until about 2/3 full. Continue with the rest of the potato slices.
  4. Roast on 375 F for 40 to 50 minutes until beautifully browned. Pop out of the muffin tins and serve hot. Can be reheated out of the tin in a low oven for 10 minutes.