Crispy Stacked Potato Bites (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 russet potatoes
02 -
Canola oil for frying
03 -
2 Tablespoon olive oil
→ Seasonings
04 -
½ Teaspoon salt
05 -
½ Teaspoon oregano
06 -
1 Teaspoon garlic powder
07 -
3 Tablespoon Parmesan, grated
08 -
3 Cloves garlic, minced
09 -
2 Tablespoon parsley, chopped
# Instructions:
01 -
Heat canola oil in a dutch oven to 325 degrees F.
02 -
Peel potatoes. Use mandolin to slice thin. Form into stacks of 10. Cut edges to form rectangles, then cut into ½ inch squares.
03 -
Carefully add stacks to hot oil. Fry for 7 minutes until golden brown and crunchy.
04 -
Transfer to mixing bowl. Toss with olive oil, salt, oregano, garlic powder, minced garlic, parsley, and parmesan. Serve warm.
# Notes:
01 -
Use mandolin for consistent thin slices
02 -
Maintain oil at 325°F for even cooking