Crispy Stacked Potatoes (Print Version)
# Ingredients:
01 -
4 russet potatoes.
02 -
Canola oil for frying.
03 -
2 tablespoons olive oil.
04 -
½ teaspoon salt.
05 -
½ teaspoon oregano.
06 -
1 teaspoon garlic powder.
07 -
3 tablespoons grated Parmesan.
08 -
3 garlic cloves, minced.
09 -
2 tablespoons parsley, chopped.
# Instructions:
01 -
Heat canola oil in Dutch oven to 325°F.
02 -
Peel potatoes. Slice thinly using mandolin.
03 -
Stack slices in groups of 10. Cut edges to make rectangles, then cut into ½-inch squares.
04 -
Carefully fry stacks 7 minutes until golden and crunchy.
05 -
Toss fried stacks with olive oil, seasonings, garlic, parsley and Parmesan. Serve warm.
# Notes:
01 -
Use mandolin for even slices.
02 -
Maintain oil temperature for proper cooking.
03 -
Best served immediately while warm and crispy.