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A recipe of crispy Parmesan Potato Stacks with a side of Lee Kum Kee Sriracha Mayo for dipping.

Crispy Parmesan Potato Stacks Recipe with Sriracha Mayo

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    15mins

  • Cooking

    30mins

Recipe Video Vegetarian Fusion Vegetable Appetizer Less Than 60 mins

The crunch from this crispy Parmesan Potato Stacks recipe is sure to satisfy all of your textural food desires. The combination of crispy exterior and soft, fluffy inside on these potato stacks will make this an easy party food or side dish favorite. 

 

All that it needs is an easy dipping sauce on the side, and Lee Kum Kee Sriracha Mayo makes a perfect pairing. The combination of creamy and spicy flavors pairs perfectly with the umami of the Parmesan cheese and the crispy texture of the potato stacks, and all you need to do is serve it on the side for dipping, making this recipe incredibly simple!

What You Will Need

Ingredients

  • 4 medium Russet potatoes, peeled and thinly sliced
  • 2 Tbsp. olive oil
  • 1 tsp. Lee Kum Kee Minced Garlic
  • 1 tsp. dried thyme
  • 1 tsp. dried rosemary
  • 1/2 tsp. paprika
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup all-purpose flour
  • chopped chives, for garnish

Seasoning

  • salt and pepper, to taste

Dipping

  • 1/4 cup Lee Kum Kee Sriracha Mayo, for dipping

Made with
Lee Kum Kee products

Bottle of Lee Kum Kee Sriracha Mayo, a creamy and spicy mayonnaise perfect for sandwiches, burgers, and dipping sauces.

Sriracha Sauces

Sriracha Mayo (Cage-Free Eggs & Gluten-Free)
Garlic

Other Specialty Sauces

Minced Garlic

How to make it

  1. Preheat your oven to 400°F. 
  2. Slice the potatoes into thin rounds (about 1/8 inch thick). You can use a mandoline for even slices. In a large bowl, toss the potato slices with olive oil, Lee Kum Kee Minced Garlic, dried thyme, dried rosemary, paprika, salt, and pepper. Mix the grated Parmesan cheese with the flour in a separate bowl.
  3. Take a stack of potato slices and press them into the Parmesan mixture to coat. Then arrange the slices vertically in a muffin tin or on a baking sheet. You can use a muffin tin to create individual stacks or a baking sheet for a more freeform approach.
  4. Bake in the preheated oven for 35-40 minutes, or until the potato stacks are crispy and golden brown.
  5. Allow the potato stacks to cool slightly before serving. Garnish with chopped chives and  serve with the Lee Kum Kee Sriracha Mayo Dressing/Spread on the side.

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