Spicy Potato Stacks

Spicy Potato Stacks
Spicy Potato Stacks
Look for potatoes of similar diameter so that they line up easily when stacked. You should be able to get 3 to 4 slices from the Yukon Gold and red potatoes and 5 to 6 slices from each sweet potato. To make these stacks hot and spicy, add cayenne pepper to the barbecue spice blend. You can also slice an onion into very thin rings, coat with the same spices and roast alongside the potatoes. Insert a roasted onion slice between each potato slice. Parve Non-gebrokts
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 6 to 8 potato stacks
Potato Side Passover Kosher Kosher for Passover Paprika Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 cup extra-virgin olive oil
  • 1/2 teaspoon fine sea salt
  • fine sea salt
  • fresh rosemary sprigs
  • Carbohydrate 44 g(15%)
  • Fat 16 g(24%)
  • Fiber 6 g(22%)
  • Protein 5 g(10%)
  • Saturated Fat 2 g(11%)
  • Sodium 616 mg(26%)
  • Calories 328

Preparation Preheat oven to 400°F. Cover a large jelly-roll pan or cookie sheet with parchment paper. Set aside. In a small bowl, mix garlic powder, onion powder, paprika, black pepper, salt, and cayenne. Set aside. Place all the sliced potatoes into a large mixing bowl. Pour the oil into the bowl. Toss to coat. Sprinkle in the spice blend. Toss to coat well. Arrange the potatoes in a single layer on prepared baking sheet. Roast the potatoes, uncovered, for 20 minutes. Season with a sprinkle of salt. Make layered stacks using the three kinds of potatoes. Press a rosemary skewer through the center to secure each stack. Serve hot. Reprinted with permission from Passover by Design: Picture-Perfect Kosher by Design® Recipes for the Holiday by Susie Fishbein, (C) 2008 Mesorah Publications, Ltd.

Preparation Preheat oven to 400°F. Cover a large jelly-roll pan or cookie sheet with parchment paper. Set aside. In a small bowl, mix garlic powder, onion powder, paprika, black pepper, salt, and cayenne. Set aside. Place all the sliced potatoes into a large mixing bowl. Pour the oil into the bowl. Toss to coat. Sprinkle in the spice blend. Toss to coat well. Arrange the potatoes in a single layer on prepared baking sheet. Roast the potatoes, uncovered, for 20 minutes. Season with a sprinkle of salt. Make layered stacks using the three kinds of potatoes. Press a rosemary skewer through the center to secure each stack. Serve hot. Reprinted with permission from Passover by Design: Picture-Perfect Kosher by Design® Recipes for the Holiday by Susie Fishbein, (C) 2008 Mesorah Publications, Ltd.

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