What do you get when you cross a French fry, tater tot, and potato gratin? THE CRISPY POTATO STACK IS WHAT YOU GET BABY! This is by far one of the best (if not the best) form of fried potato I’ve ever had and it’s by far one of the easier recipes…it just takes a little bit of time to get cut the stacks out, but once that’s finished, it’s “crunch” time! If you guys decide to try these out please make sure you share them with me on my social channels and try not to horde them to yourself. Like I said, the temptation is real with these bad boys.
Start by squaring off the edges of 1 large russet potato.
Using a mandolin, or knife, carefully slice the potato into long slender pieces. You want to achieve the thickness of a credit card or so.
Stack the potato slices as evenly as possible.
Trim the edges to make an even rectangular shape.
Cut the rectangle in half, press the slices firmly together.
Transfer to a frying pan filled with grapeseed oil heated to 350°F.
Fry for about 4-5 minutes, or until a crispy golden brown, flipping throughout.
Transfer to a paper towel to drain.
Sprinkle with a little sea salt and ENJOY!
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| Top Left: Mixing Bowls | Top Middle: Boos Cutting Board | Top Right: Kitchen Tweezers |
| Bottom Left: All-Clad Pan | Bottom Middle: Mandoline | Bottom Right: All-Clad Sauce Pan |
