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Crispy Piri-Piri Potato Stacks Recipe

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3.9 from 6 reviews

These Crispy Piri-Piri Potato Stacks are a flavorful and visually stunning side dish featuring thinly sliced Russet or sweet potatoes infused with a spicy piri-piri butter, layered with fresh thyme and Parmesan cheese, then oven-baked to perfection with a tender center and crispy edges. Perfect for adding a gourmet touch to any meal.

Ingredients

Potatoes

  • 3 lbs Russet or sweet potatoes (choose smaller potatoes if possible)

Piri-Piri Butter

  • ½ cup butter
  • 4 garlic cloves (minced)
  • 1 tbsp fresh thyme leaves
  • 2 tsp piri-piri seasoning
  • ½ tsp coarse salt

Other

  • ¾ cup Parmesan cheese (freshly grated)
  • 12 small fresh thyme sprigs (for garnish, approx. 1-inch)

Instructions

  1. Prep the Oven & Tins: Preheat your oven to 380°F (193°C). Generously grease two 6-cup jumbo (extra-large) muffin tins to accommodate larger potato slices. Standard muffin tins can be used for smaller potatoes.
  2. The Starch-Removal Process: Peel the potatoes and slice them into uniform, thin rounds (approximately 1/8-inch thick) using a mandoline. Submerge the slices in ice-cold water for at least 10 minutes or up to 24 hours to remove surface starch and ensure crispiness. Drain and thoroughly pat dry with a clean tea towel.
  3. Infuse the Piri-Piri Butter: Melt butter in a small saucepan over medium-low heat. Stir in the minced garlic, fresh thyme leaves, piri-piri seasoning, and coarse salt. Let the mixture steep for 2–3 minutes to fully infuse the flavors, then remove from heat. Toss the dried potato slices in the infused butter until all slices are evenly coated.
  4. Assemble the Stacks: Place one small thyme sprig at the bottom of each muffin cup. Begin layering the butter-coated potato slices in the muffin wells, starting with smaller rounds at the bottom. After every 4 slices, sprinkle a pinch of grated Parmesan cheese to add structural richness. Continue stacking until the potatoes rise slightly above the muffin cup’s rim, as they will compress during baking.
  5. Two-Stage Bake – Covered Bake: Wipe off any cheese residue from the tops of the muffin tins and tightly cover the trays with aluminum foil. Bake in the preheated oven at 380°F (193°C) for 30–35 minutes to tenderize the potato slices.
  6. Two-Stage Bake – Crisping Bake: Remove the foil and increase the oven temperature to 430°F (221°C). Roast the potato stacks uncovered for an additional 10–12 minutes until the edges become deeply golden and crispy, and the centers are tender. Carefully check the bottoms with a small spatula to ensure a crispy texture, returning to the oven for a few extra minutes if necessary.
  7. Release and Serve: Allow the potato stacks to rest for 2 minutes after baking. Carefully invert the muffin tins onto a serving platter to reveal the golden, thyme-infused bottoms. Serve warm and enjoy your crispy piri-piri potato stacks.

Notes

  • Submerging the potato slices in ice water is essential to remove starch and achieve maximum crispiness.
  • Use a mandoline for evenly thin potato slices to ensure even cooking and stacking.
  • Adjust baking times based on slice thickness and oven variations to avoid undercooked or burnt potatoes.
  • Fresh thyme sprigs not only add flavor but make an appealing garnish for presentation.
  • These stacks hold well and are best served fresh but can be reheated gently in the oven.

Find it online: https://marthatasty.com/crispy-piri-piri-potato-stacks-recipe/