Michael’s Little Crispy Potato Stacks Michael’s Little Crispy Potato Stacks

Michael’s Little Crispy Potato Stacks

Dynamic Duo

This simple and tasty potato dish can become your very own by changing the herbs to sage or rosemary, adding a little grated cheese or even using a mild, sweet curry spice adds a welcome change. A delicious potato dish to serve to your family and friends, or just to show off.

The Little Potato Company and MasterChef Canada Judge Michael Bonacini are proud to partner for another year to bring you a new and exciting recipe contest.

For 2019, your challenge is to create an original, 30-minute recipe starring small potatoes for a chance to win $10,000—and a trophy to showcase your triumph!

Enter before the deadline on November 3, 2019! Learn more about the contest.

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Michael’s Little Crispy Potato Stacks

By Michael Bonacini

Michael’s Little Crispy Potato Stacks

Ingredients

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Product Used

(you're also free to use any kind of potatoes!)

Dynamic Duo

Dynamic Duo

Where To Buy

Preparation

Thinly slice the assorted Little potatoes to approximately 1/16th of an inch.

Place the sliced potatoes into a large bowl and add the thinly sliced onion, crushed garlic, thyme, parsley and a pinch of smoked paprika.

Pour on the melted butter and toss until evenly coated.

Using a non-stick baking sheet, layer a stack of potatoes approximately 2 1/2 inches in diameter and a 1 1/2 inches in height. Use larger potatoes for the bottom and smaller potatoes as you get higher—you are creating a little pyramid.

Bake in a hot oven 425 ºF for approximately 20 to 30 minutes, turning the tray once or twice during cooking. Once the potatoes are cooked, they will be very crispy on the thin, wispy edges and soft and tender through the thickest part of the potato stack.

Remove from oven and place onto a serving dish. Add a 1/4 teaspoon of sour cream on the top of each stack and one final pinch of smoked paprika. Serve.

Step 1 out of 6

Thinly slice the assorted Little potatoes to approximately 1/16th of an inch.

Step 2 out of 6

Place the sliced potatoes into a large bowl and add the thinly sliced onion, crushed garlic, thyme, parsley and a pinch of smoked paprika.

Step 3 out of 6

Pour on the melted butter and toss until evenly coated.

Step 4 out of 6

Using a non-stick baking sheet, layer a stack of potatoes approximately 2 1/2 inches in diameter and a 1 1/2 inches in height. Use larger potatoes for the bottom and smaller potatoes as you get higher—you are creating a little pyramid.

Step 5 out of 6

Bake in a hot oven 425 ºF for approximately 20 to 30 minutes, turning the tray once or twice during cooking. Once the potatoes are cooked, they will be very crispy on the thin, wispy edges and soft and tender through the thickest part of the potato stack.

Step 6 out of 6

Remove from oven and place onto a serving dish. Add a 1/4 teaspoon of sour cream on the top of each stack and one final pinch of smoked paprika. Serve.

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