American•quick
Potato Stacks (Chili Lime)
These Potato Stacks (chili lime), cooked until crispy and finished with a drizzle of zesty chili lime oil, are the perfect snack or side.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Preheat the oven to 425° fahrenheit.
- 2
Brush the muffin tin with some olive oil and set aside.
- 3
Slice the potatoes 1/16 inch thin using a mandolin or food processor. (see notes)
- 4
Mix four tablespoons of olive oil, lime juice, and tajin and stir to mix.
- 5
Toss the sliced potatoes in 2 tablespoons of the olive oil and stack them in the muffin tin. (see notes)
- 6
Bake for 30 minutes, remove, and cool for 10 minutes before turning them on a baking sheet. (see notes)
- 7
Drizzle with the oil mixture and plate.
- 8
Garnish with a sprinkle of chili pepper flakes, chopped cilantro and serve.