The other day Pinterest acquainted me with the concept of a potato stack. I was immediately intrigued by the visual appeal of these arrangements and had to try making some myself. A potato stack consists of super-thin (you need a mandoline for this) potato slices brushed with oil and seasonings and baked inside the cups of a muffin pan until soft in the middle and crispy on the outside. For the recipe here I chose sweet potatoes and flavored them with freshly grated nutmeg, fresh thyme and some salt. If you’re tired of the more traditional holiday sweet potato side dishes this is a very pretty alternative.
- 1 sweet potato
- 2 tablespoons vegetable oil
- ½ teaspoon freshly grated nutmeg
- ¼ teaspoon fresh thyme, chopped
- ⅛ teaspoon salt
- Heat the oven to 400 degrees F.
- Peel the sweet potato and slice into very thin discs using a mandoline.
- In a bowl, mix oil, nutmeg, thyme and salt.
- Brush the cups of a muffin pan with oil.
- Stack the potato slices on top of one another into the muffin pan, lightly brushing every second slice with the oil mix.
- Bake the stacks until lightly browned on the edges, 25 to 30 minutes.
Food Photography and Styling: I had trouble thinking of any larger context to show these stacks in so I decided to go very close and let the food speak for itself. The thyme sprigs helped create a focal point and their color complemented the bright orange well. I laid my curved fork on the plate next to them to keep the plate from looking too naked and also to help guide the viewer’s eye into the frame. I again lit the set straight from the side.
For info on what type of camera and lighting equipment I used head on over to my FAQ page.