Hi there! How was your weekend? It’s never long enough, is it?
Well I’ve got a great side dish that will help you through the week ahead. These Sour Cream and Chive Potato Stacks make an elegant presentation but they’re so easy to prepare. Simply toss the sliced potatoes in the garlic and olive oil mixture, stack individually in a muffin tin, bake, top with sour cream and chives, and serve. Wham, bam… done.
A few tips to keep this dish as easy as it is delicious:
- Buy potatoes of equal size and dimension. This will ensure that your slices are relatively uniform and therefore easier to stack.
- I highly recommend using a mandoline. It will give you nice, even slices in no time flat. It doesn’t have to be an expensive model – I have one that I purchased for $15 and it works just fine. Just be sure you always use the hand-guard.
- Slice the potatoes just before you’re about to bake them – this will help prevent oxidation (when sliced potatoes turn brown).
- 2 tablespoons extra virgin olive oil, plus more for brushing
- 3 cloves garlic, minced
- ¼ teaspoon black pepper
- 1½ pounds red potatoes
- sea salt, to sprinkle on top
- sour cream, to top
- fresh chives, sliced - for garnish
- Preheat the oven to 375 degrees F.
- In a large bowl, whisk together the 2 tablespoons of extra virgin olive oil, garlic, and black pepper. Thinly slice the potatoes and add to the bowl. Toss to coat evenly.
- Brush the inside of a muffin tin with olive oil. Layer the potato slices into stacks in the prepared muffin cups, filling each one a ⅓ of the way. Sprinkle the top of each stack with sea salt. Bake until the edges and tops are golden brown and the centers are tender, 45 to 55 minutes. Allow to cool for a few minutes and then lift out with a small spatula or fork. Plate and top with a dollop of sour cream and chives.