Sides

Grana Padano Crispy Stack Fries

December 25, 2017

The stacked fry sensation will never end! Ever since I made the potato stacks I always wanted to cut them a bit thinner and more French fry-like and apparently its just as incredible and even a bit crispier. I have to thank my sponsor Grana Padano for me with their beautiful 20+ month aged cheese! It was a perfect compliment to the stacks and the herbs just put it over the top! Cheese is always a good addition when it comes to potatoes…or almost anything else. Let’s dive in!

Trim one side off each russet potato so there is a flat surface pressed against the mandolin.

Carefully slice 3-4 russet potatoes into sheets about the thickness of a credit card.

After slicing each potato, stack the slices back together.

 Transfer to a baking sheet, and repeat until all potatoes have been sliced and stacked back together.

Cover in foil and bake at 350°F for 20 minutes, or until the potatoes are slightly tender, but not mushy.

Remove the potatoes from the heat and once cool enough to handle, slice each stack into 3-4 evenly sized fries.

Heat a medium pot of 1 quart safflower oil to 375°F and carefully drop in  the sliced potato stacks.

Fry until they are golden brown.

Once golden and crispy transfer them to a bowl lined with paper towel to absorb the excess oil.

Once the crispy stacks are fried remove the paper towel and add salt & pepper to taste…

…1 tbsp of chopped rosemary, 1 tbsp of chopped thyme…

…3-4 tbsp of Grana Padano (20+ month aged preferably).

Give a few tosses…

…serve and  ENJOY!

Grana Padano Crispy Stack Fries

Grana Padano Crispy Stack Fries

Ingredients

  • 3-4 russet potatoes
  • 1 tbsp chopped rosemary
  • 1 tbsp chopped thyme
  • 3-4 tbsp Grana Padano (20+ month aged preferably)
  • 1 qt safflower oil
  • salt & pepper to taste

Instructions

  1. Trim one side off each russet potato so there is a flat surface pressed against the mandolin. Carefully slice 3-4 russet potatoes into sheets about the thickness of a credit card. After slicing each potato, stack the slices back together, transfer to a baking sheet, and repeat until all potatoes have been sliced and stacked back together. Cover in foil and bake at 350°F for 20 minutes, or until the potatoes are slightly tender, but not mushy.
  2. Remove the potatoes from the heat and once cool enough to handle, slice each stack into 3-4 evenly sized fries.
  3. Heat a medium pot of 1 quart safflower oil to 375°F and carefully drop in the sliced potato stacks. Fry until they are golden brown. Once golden and crispy transfer them to a bowl lined with paper towel to absorb the excess oil.
  4. Once the crispy stacks are fried remove the paper towel and add 1 tbsp of chopped rosemary, 1 tbsp of chopped thyme, 3-4 tbsp of Grana Padano (20+ month aged preferably), salt & pepper to taste. Give a few tosses, serve, and ENJOY!
http://www.byrontalbott.com/grana-padano-crispy-stack-fries/

| Top Left: Walnut Cutting Board | Top Middle: Mandoline | Top Right: Shun Kaji Knives |
| Bottom Left: All-Clad Strainer | Bottom Middle: All-Clad Pot | Bottom Right: Metal Bowl Set |

You Might Also Like

2 Comments

  • Reply Chris December 27, 2017 at 10:38 am

    Byron,
    Your site and blog are a mastery to the arts of cooking. I have been following your site for a very long time. Over the past year I have tried to work our channel a bit like yours using some of your great ideas on filming and blogging.

    You videos and pictures are amazing and the foods you do as well. Thank you for all your hard work, it truly shows.

    The Cooking Corner
    ~Chef Chirs

    • Reply Byron December 28, 2017 at 10:41 am

      Thank you so much for the kind words Chris!!! Glad I could be on help and can’t wait for 2018!!

    Leave a Reply