crispy cheddar ranch potato stacks
…Two potato!
See, I told you there’d be a continuation of the rhyme.
When I asked awhile back whether you folks would rather scalloped potatoes or mashed potatoes for Thanksgiving, the answers were pretty evenly distributed. So, I listened, and here on the menu we’ve both for you to try. Though these aren’t traditional scalloped potatoes, I’d argue they’re better.
For real, J is obsessed, and during my Friendsgiving these were the first to disappear off the serving table. Buttery, crispy, herby potatoes coated with plenty of cheddar cheese? Why wouldn’t they vanish in a few blinks and a fart?
I enjoy these for their less intense visage – scalloped potatoes, after all, are engulfed in a lake of cream and butter and cheese – and the fun texture play between the crispy edges and buttery, soft middles. How I like my men, too.
Ok, ignore that, I’m just saying stupid shit now.
Stacks on Stacks
The most important thing about these potatoes is slicing the spuds thinly enough. I really recommend investing in a mandolin – I know their ability to take off a thumb is intimidating, but I at least am incapable of the patience and dexterity required of finely slicing potatoes so the tool is very useful despite the risk. If you have a very sharp knife and a keen eye, you’ll be able to manage. Mandolins are just far easier to me.
You can use either gold potatoes or russet, either is fine. I like russets because I find they get a nicer crunch. And they’re cheaper. Let’s be real here.
That said, once the potatoes are prepared, the rest is insanely simple. Melt some butter, throw in the homemade ranch seasoning and shredded cheddar cheese. Toss the potatoes in the mix – I use the best tools I have, my hands, but you can use a couple wooden spoons too – until fully coated.
Cwispy
Lightly grease a muffin tin and begin stackin’. You can fill each slot all the way to the top, the potatoes shrink down somewhat when baked.
If you have any butter left in the bowl once you’ve distributed the potatoes, pour it over any that seem a bit more sad. Cover the tin with foil and bake for around 30 minutes, then remove the foil and bake 20-25 more. By the end of it’s oven trip, the potatoes will be soft and tender in the middle, and crunchy on the outside. Pretty sure I said that already but I’m going to say it again because I’m a food blogger, bizotch.
If you’re prep-prepping for Thanksgiving or Friendsgiving, you can assemble the potatoes all the way, cover, and refrigerate for up to 3 days. Bake them up, and serve hot and fresh. I bet a little sour cream would be nice with these, if you tend to like that combination.
Only a couple more recipes to share before the Thanksgiving menu is totally done and dusted, including a second one I’m posting today because shit man, I’m running outta time. Toodles.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
More ways to be a potato:
Stovetop Herb Brown Butter Mashed Potatoes
Sheet Pan Chipotle Lime Salmon and Potatoes
Bourbon Brown Sugar Salmon with Mashed Sweet Potatoes
crispy cheddar ranch potato stacks
Ingredients
- 3-4 large russet or yellow potatoes, sliced 1/8 inch thin
- 6 tbsp butter, melted
- 1 cup sharp cheddar cheese, melted
- 1 tbsp dried parsley
- 1 tsp dried dill
- 1/2 tsp dried oregano
- 1/2 tsp dried fennel
- 2 cloves garlic, minced
- 1/4 tsp red pepper flakes
Instructions
- Preheat oven to 400 degrees. Lightly grease a 12-cup muffin tin with oil.
- I recommend slicing the potatoes with a mandolin to get them to the needed thickness. If doing this with a knife, use a very sharp knife, and be deliberate.
- In a large bowl, whisk the butter, cheddar, parsley, dill, oregano, fennel, garlic, and red pepper flakes, along with a big pinch of salt and pepper. Add the potatoes and carefully toss with two wooden spoons (or your CLEAN hands) until thoroughly coated.
- Stack the potatoes into each muffin tin, filling all the way to the top. Cover with foil and bake for 30 minutes, then remove the foil and bake for 20-25 minutes longer until crisped on top and golden brown. Serve warm.
