Grana Padano Crispy Stack Fries

The stacked fry sensation will never end! Ever since I made the potato stacks I always wanted to cut them a bit thinner and more French fry-like and apparently its just as incredible and even a bit crispier. I have to thank my sponsor Grana Padano for me with their beautiful 20+ month aged cheese! It was a perfect compliment to the stacks and the herbs just put it over the top! Cheese is always a good addition when it comes to potatoes…or almost anything else. Let’s dive in!

Trim one side off each russet potato so there is a flat surface pressed against the mandolin.

Carefully slice 3-4 russet potatoes into sheets about the thickness of a credit card.

After slicing each potato, stack the slices back together.

 Transfer to a baking sheet, and repeat until all potatoes have been sliced and stacked back together.

Cover in foil and bake at 350°F for 20 minutes, or until the potatoes are slightly tender, but not mushy.

Remove the potatoes from the heat and once cool enough to handle, slice each stack into 3-4 evenly sized fries.

Heat a medium pot of 1 quart safflower oil to 375°F and carefully drop in  the sliced potato stacks.

Fry until they are golden brown.

Once golden and crispy transfer them to a bowl lined with paper towel to absorb the excess oil.

Once the crispy stacks are fried remove the paper towel and add salt & pepper to taste…

…1 tbsp of chopped rosemary, 1 tbsp of chopped thyme…

…3-4 tbsp of Grana Padano (20+ month aged preferably).

Give a few tosses…

…serve and  ENJOY!

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| Top Left: Walnut Cutting Board | Top Middle: Mandoline | Top Right: Shun Kaji Knives |
| Bottom Left: All-Clad Strainer | Bottom Middle: All-Clad Pot | Bottom Right: Metal Bowl Set |