Little Potato Stacks
These bite size little potato stacks come together so simply and make a great addition to a potluck or appetizer spread.
Everything smaller is cuter.
It is pretty tough to argue the opposing side to this statement. Animals, kids, clothes, food. Small = cute. (and it is usually always preceded by ‘awwww…’) I have a big propensity for small food. Bite size anything. And I have written about this before. Tapas, appetizers, snacks, nosh – whatever you want to call it – I say please, call me. Take the cute factor of tiny bites, add my warped belief that small food has no caloric value and you have my kryptonite. These little potatoes were no exception.
The company that produces the ones I used is called The LITTLE Potato Company. (how perfect) I used their potatoes because they were seeking ambassadors to spread the word about this particular spud varietal called a creamer and I eagerly raised my hand. The wonderful people at the Little Potato Company sent me a couple of bags in exchange for incorporating them into an original recipe and sharing that recipe with you here. And thus was born… Little Potato Stacks.
I’ve actually had some success with small little potatoes in the past. These smoked potato skewers took first place in a local competition in 2012 & these chorizo and kale stuffed potato cups were a runner up in 2013. I knew this opportunity was a great fit for me. I love to cook with whole foods and where possible, whole foods grown and made by people who are passionate about the food they produce and cultivate. Angela, mother of two and co-founder of The Little Potato Company, was obviously both of those things.
And turns out, her enthusiasm (and likely blood, sweat and tears) has created a fantastic little potato. When a vegetable is this cute untouched, I knew I didn’t want to alter the shape too much. The mandolin worked great for getting a tight 1/8′ cut on these, but a sharp knife would do the trick. (Before I starting using my mandolin, I used to use corn holders to finely slice small potatoes to save my finger tips.) These little potato stacks were so simple. I sliced a whole bag of them, and dropped them into a bowl of ice water to keep them from oxidizing. Then just layered them on their sides in a greased mini-muffin tin – this gave them nice colour and crispness along the edges. I grated some cold butter over them and roasted for about 40 minutes. Skewer with the herb of your choice and a dollop of thick sour cream.
To me, small food – cute food – tastes best. But even better – is knowing where that bite came from.
- 1.5 pounds of little creamer potatoes, washed, peel on
- 1.5 tablespoons of butter
- salt and pepper to taste
- strong stem herb (such has rosemary or thyme)
- Preheat oven to 400 degrees
- Using a mandolin or sharp knife, slice the potatoes into ⅛" rounds (toss them into a bowl of ice water to keep them from oxidizing)
- Layer the potatoes in a mini-muffin tin on their sides so the edge can crisp up.
- Top each stack with a small amount of butter. If butter is cold you can grate it over the potatoes.
- Season with salt and pepper.
- Roast for 30-40 minutes. Let rest for five minutes before removing from pan. Skewer each stack with the stem of an herb or a toothpick.