Best Spicy Potato Stacks Recipes

Spicy Potato Stacks image

Provided by Susie Fishbein

Yield Makes 6 to 8 potato stacks

Number Of Ingredients 12

1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1/2 teaspoon fine sea salt
1/2 teaspoon cayenne pepper
2 large Yukon Gold potatoes, unpeeled, sliced into 1/2-inch slices, ends discarded
2 large red potatoes, unpeeled, sliced into 1/2-inch slices, ends discarded
2 sweet potatoes, peeled, sliced into 1/2-inch slices, ends discarded
1/2 cup extra-virgin olive oil
Fine sea salt
Fresh rosemary sprigs

Steps:

Preheat oven to 400°F.
Cover a large jelly-roll pan or cookie sheet with parchment paper. Set aside.
In a small bowl, mix garlic powder, onion powder, paprika, black pepper, salt, and cayenne. Set aside.
Place all the sliced potatoes into a large mixing bowl.
Pour the oil into the bowl. Toss to coat. Sprinkle in the spice blend. Toss to coat well. Arrange the potatoes in a single layer on prepared baking sheet. Roast the potatoes, uncovered, for 20 minutes.
Season with a sprinkle of salt.
Make layered stacks using the three kinds of potatoes. Press a rosemary skewer through the center to secure each stack. Serve hot.

SPICY POTATO STACKS image

Categories Potato Side

Number Of Ingredients 7

2 large Yukon Gold potatoes, unpeeled, sliced into ½-inch slices, ends discarded
2 large red potatoes, unpeeled, sliced into 1/2-inch slices, ends discarded
2 sweet potatoes, peeled, sliced into 1/2-inch slices, ends discarded
1/2 cup extra-virgin olive oil
2 tablespoons barbecue spice blend (try to find one with hickory flavor)
fresh rosemary sprigs
fine sea salt

Steps:

Preheat oven to 400°F. Cover a large jelly roll pan or cookie sheet with parchment paper. Set aside. Place all the sliced potatoes into a large mixing bowl. Pour the oil into the bowl. Toss to coat. Sprinkle in the spice blend. Toss to coat well. Arrange the potatoes in a single layer on prepared baking sheet. Roast the potatoes, uncovered, for 20 minutes. Season with a sprinkle of salt. Make layered stacks using the three kinds of potatoes. Stick a rosemary skewer through the top to secure each stack. Serve hot.