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Garlic and Herb Potato Stacks

c oliver Feb 10, 2013 05:06 PM


I found this recipe in a Raleys (local grocery chain) magazine and have been making it nonstop for months now. Along the way I've stopped using muffin tin and started using CI skillet which makes it's faster. I've also subbed out olive oil for the butter so it's healthier. Now that my 'garden' is asleep I'm using dried herbs, generally oregano, sage and thyme. I make them in a little 6" skillet for the two of us and made it in a big skillet when our adult kids were here recently. This has pretty much become my go-to startch. The picture shows it a little on the burned side. I cover for 25 minutes and uncover for 20. Last night the rest of the meal took a little longer and I didn't turn down soon enough. But you get the picture. SO good!
ETA: That little skillet's worth takes only two not too large Yukon golds.

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    sparky403 RE: c oliver Feb 10, 2013 09:37 PM

    Looks good - I have that same pan and will give a try thanks for posting.

    1 Reply
    1. re: sparky403
      c oliver RE: sparky403 Feb 11, 2013 07:53 AM

      My pleasure. I think you'll like.

    2. Bacardi1 RE: c oliver Feb 11, 2013 01:45 PM

      Looks good - thanks for the link.

      What do you think would be a good sub if Dry Jack cheese is unavailable?

      3 Replies
      1. re: Bacardi1
        c oliver RE: Bacardi1 Feb 11, 2013 02:20 PM

        Oops, I forgot to mention that I generally use plain ole sharp Cheddar cause I always have it on hand. I think the first time I bought dry Jack but not since. I don't think any of my changes have lessened the flavor one bit.

        1. re: c oliver
          Bacardi1 RE: c oliver Feb 11, 2013 02:58 PM

          Thanks! I imagine a nice aged parmesan or aged goat gouda would work well too.

          1. re: Bacardi1
            c oliver RE: Bacardi1 Feb 11, 2013 04:44 PM

            Both of those sound super!

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