Spice up your snack game with these Potato Stacks (Chili Lime). Thinly sliced potatoes are stacked in a muffin tin and layered with a tangy chili lime oil drizzle. With just six basic ingredients and a cooking time of just 30 minutes, these are the perfect appetizer or side every time.
I love any recipe with potatoes. Whether it's aloo masala, khatti meethi aloo chaat, the best-ever sweet potato casserole, or perfect creamy mashed potatoes, when I'm eating potatoes, I'm in my happy place.
These potatoes are delicious enough to eat on their own, but my favorite way to enjoy them is with my air-fryer chicken wings recipe.
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Why you'll love these potato stacks
- Crispy - Perfectly crispy on the outside and creamy on the inside, I can never make enough of these for my family.
- Creative - Bored with the same old potato recipes? These potato stacks are a fun addition to recipes like beef roast with tandoori masala, chicken steam roast, or roast leg of goat (raan).
- Diet-friendly—This recipe is vegan, dairy-free, and gluten-free, making it perfect for catering to a group with assorted dietary restrictions.
Ingredients for potato stacks
- Potatoes - The best potatoes for this recipe are Yukon golds. They have a rich and buttery taste and thin skin that crisps well. They also tend to have a smaller diameter than some of the other varieties, so they fit inside a muffin tin well.
- Cooking oil - Use your favorite neutral cooking oil with a high smoke point. Avocado, canola, sunflower, and peanut oil are great options.
- Lime juice - Limes are similar to lemons but have a stronger, almost bitter taste. I prefer to use these in my recipe but feel free to use the milder-flavored lemons if they appeal to your palate more.
- Tajin - This is a Mexican spice blend made of chili powder, lime powder, and salt. It gives this recipe a little kick without making it too spicy.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and recipe instructions.
Substitutions & variations
- Add some herbs - Try adding parsley, Thai basil, or some mint to this recipe. If you want to change the flavor profile more drastically, leave out the lime and chilies and go with a simple mix of oil or butter and rosemary, thyme, or oregano.
- Use cheese - A sprinkle of rich cheese, like gruyere or Swiss, layered between the slices of potato tastes amazing. For more Italian-style potatoes, use parmesan.
- Add some fat - Add a few tablespoons of heavy whipping cream and use butter instead of oil to create a more decadent, scalloped potato version of this recipe.
- Try Russet potatoes - If you can't source Yukon Golds, the best substitute is Russet potatoes.
- Sweet potato version - Make a sweet potato version with some cinnamon and brown sugar.
- Make a salt and vinegar version - Substitute vinegar for the lime juice along with some salt and oil for a taste of your favorite potato chips.
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How to make potato stacks
First step - Rinse, drain, and pat your sliced potatoes dry. Toss in 2 tablespoons of oil and stack in a muffin tin lined with nonstick spray. Bake in a preheated oven at 425 degrees Fahrenheit for 30 minutes to crisp up the potatoes.
Second step - Remove the muffin tin and wait 10 minutes before flipping your stacks onto a baking sheet.
Third step - Mix the oil, lime juice, and tajin in a bowl.
Fourth step: Drizzle the potato stacks with this mixture. Plate the stacks and garnish with a sprinkle of crushed chili flakes and chopped cilantro.
Expert Tips
- Slice the potatoes thin -Use a mandoline or food processor to slice the potatoes into 1/16-inch thin slices. You can also use a knife, but it can be tricky to get the slices thin enough to crisp up properly.
- Let them cool - Make sure to cool the potatoes in the muffin tin for 10 minutes. If they're too hot, the stacks can fall apart.
- Leave the skin on - I find that leaving the skin on leads to crispier stacks.
Potato stacks recipe FAQS
It's best to eat the potato stacks fresh out of the oven. However, you can slice the potatoes and let them soak in cold salted water ahead of time. Prep your drizzle and then simply stack and bake just in time for dinner.
I personally don't like to freeze potatoes. When defrosted, they lose their texture and become grainy and watery. This recipe is so quick and easy, I usually make just as much as is needed.
To store any leftovers, place the stacks in an airtight container and keep them in the fridge for 2-3 days. To reheat, place them on a baking sheet and heat them for 10 minutes in the oven at 350 degrees Fahrenheit. Freshen up with the drizzle if you'd like, and enjoy.
Other potato recipes you may like
If you decide to try this recipe, Please don't forget to leave a rating and comment below! If you take a picture, tag me on Instagram! Thank You!
Potato Stacks (Chili Lime)
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Ingredients
- 3 medium Yukon Gold potatoes (see notes)
- ¼ cup lime juice
- 6 tbsp extra virgin olive oil
- 2 tbsp Tajin (see notes)
- 1 tbsp chili flakes
- 1 tbsp chopped cilantro
Instructions
- Preheat the oven to 425° fahrenheit.
- Brush the muffin tin with some olive oil and set aside.
- Slice the potatoes 1/16 inch thin using a mandolin or food processor. (see notes)
- Mix four tablespoons of olive oil, lime juice, and tajin and stir to mix.
- Toss the sliced potatoes in 2 tablespoons of the olive oil and stack them in the muffin tin. (see notes)
- Bake for 30 minutes, remove, and cool for 10 minutes before turning them on a baking sheet. (see notes)
- Drizzle with the oil mixture and plate.
- Garnish with a sprinkle of chili pepper flakes, chopped cilantro and serve.
Notes
- Cut the potatoes into 1/16th-inch slices using a mandoline or food processor.
- Use very little oil when baking them.
- Wait 10 minutes for them to cool so they don't fall apart.
Saima kamal
Absolutely delicious! Super easy too ? I used tajin as my chili lime seasoning and they turned out fantastic ?
untoldrecipesbynosheen
So glad you liked them Saima!