These Chili Lime Potato Stacks are the best a potato has to offer. Crispy on the outside, soft and flaky on the inside, each bite delights the palate. What is it about potatoes that everyone finds so irresistible?
Potatoes are the world's fourth largest crop and globally popular, with wikipedia.org listing countless potato recipes from all over the world. Contrary to popular opinion our favorite tuber actually originated in the Andes Mountain region and not Ireland.
According to delish.com It wasn't until the Spanish arrived in South America in the 16th Century that the world at large discovered potatoes. The Spaniard explorers fell so in love with the vegetable they carried it back across the atlantic to Spain. Thus the potato found it's second home in Europe and from there onwards to North America.
For years I avoided potatoes as I thought they weren't conducive to a healthy diet due to their high starch content. Now that I know potatoes are actually full of nutrients I regularly have them on my menu!
Low in fat, rich in antioxidants and very filling, potatoes actually have resistant starch which makes them great for boosting digestion and reducing blood sugar. Convinced yet?
Now that you know how good potatoes are for you try these Chili Lime Potato Stacks!
The best potatoes to use
The best potatoes for this recipe are Yukon golds. They have a rich and buttery taste and a 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.
Slicing Your Potatoes
It's best to slice them 1/16 inch thin so they cook properly. If you have a mandolin that slices that thin well and good, if not use a food processor with a slicing attachment. Have neither? just slice as thin as possible and adjust the cooking time if need be, adding a bit more time for the thicker slices to cook well.
Marinate and Bake
Rinse, drain and pat dry if needed so they get crispy. Marinate as directed below and stack in a greased muffin tin.
Bake in the oven and you're all done! Mine are done in 30 minutes but since ovens vary you may need to adjust the time a little bit.
Once the potatoes are cooked take them out of the oven and let them sit for about 10 minutes before taking them out of the tin. This prevents the stacks from falling apart.
l like to mix a little bit of oil with the chilli lime seasoning and drizzle on top as a garnish. It looks and tastes amazing!
If these Chili Lime Potato Stacks are not your cup of tea you can still follow the basic recipe and just change some of the seasonings to create something more suited to your palate:
- Parmesan and herbs of your choice.
- Cheddar Cheese layered in between every 2-3 slices of potato.
- A little bit of colby jack cheese mixed with a few tablespoons of heavy whipping cream gives you something similar to scalloped potatoes.
A few experiments and you'll have your favorite side ever because it's so easy to make! Rate the recipe and let me know what you thought!
Chili Lime Potato Stacks
- 3 Medium Yukon Gold Potatoes
- ¼ Cup Lime Juice
- ¼ Cup Extra Virgin Olive Oil
- 2 Tbsp Chili Lime Seasoning
- Preheat the oven to 425°
- Brush the muffin tin with some olive oil and set aside
- Slice the potatoes 1/16 inch thin using a mandolin or food processor
- Season With The Olive Oil, Lime Juice and Chili Powder
- Bake for 30 minutes