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Crispy Potato Stacks

They look impressive – but they’re so easy to make.

What is more versatile than the humble potato? It can be tater tots or hashbrowns or mashed potatoes… it can be nearly anything! And here, when it becomes Crispy Potato Stacks, it’s not really humble at all. These crunchy, indulgent stacks are impressive to behold but so easy to make. So when you’re looking for something that’s a little fancier than a French fry (but still totally appropriate to dip in ketchup), this is the side for you.

First of all, these are beautiful. They’re neat and orderly and the kind of deep golden brown that gives you absolute assurance that you’re about to bite into something delightfully crispy. But they’re not just about the crunch – that crispness gives way to a tender potato interior that’s not fluffy, not light, but the same toothsome softness that you find with a scalloped potato dish.

To make them, you simply cut a potato into a rough rectangle (you don’t even have to peel it) and then thinly slice it with a mandolin. You then stack the slices and neaten up the edges before slicing them into smaller rectangles. Those rectangle stacks go into some hot oil for a few minutes and your work is done. They certainly look harder to make than they actually are, don’t they?

And yet they’re pretty darn impressive. I love them with a garlicky aioli but ketchup does the job just fine too. They’re a restaurant-quality side that you can make right at home – the video above will show you everything you need to know!

Serves 4

15m prep time

10m cook time

Rated 4.3 out of 5
Rated by 3 reviewers
  • 2-3 cups vegetable oil
  • 4 russet potatoes
  1. In a small pot, heat oil to 350°F.
  2. Cut all four sides of potato so it resembles a rectangle. Use a mandolin to slice potato thinly. Do not wash slices.
  3. Stack slices on top of each other. Cut off sides to make a neat rectangle, then cut rectangle in half. Separate the top halves to make four small stacks.
  4. Squeeze stack together so it's uniform in shape, then drop in hot oil. Cook until golden brown, 5-9 minutes. Season with salt and enjoy!

Recipe adapted from Byron Talbott.

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