Spicy Potato Stacks
Ingredients
- 1 teaspoon garlic powder ⓘ
- 1 teaspoon onion powder ⓘ
- 1 teaspoon paprika ⓘ
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon fine sea salt ⓘ
- 1/2 teaspoon cayenne pepper ⓘ
- 2 large Yukon Gold potatoes, unpeeled, sliced into 1/2-inch slices, ends discarded ⓘ
- 2 large red potatoes, unpeeled, sliced into 1/2-inch slices, ends discarded ⓘ
- 2 sweet potatoes, peeled, sliced into 1/2-inch slices, ends discarded ⓘ
- 1/2 cup extra-virgin olive oil ⓘ
- Fine sea salt ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
802
kcal
40% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).