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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 definitely 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 and add a bit of movement. I again lit the set straight from the side with my trusty strobe.
Nikon D600, 105mm, f/10, 1/125 sec., ISO 100. One Hensel Integra Pro Plus 500 Monolight, 35″ x 58″ Softbox.