Try sweet potato slices for our potato stacks, adding in some parmesan cheese for extra flavour. No time to make potato stacks, try sweet potato chips, sprinkled with herbs and a little parmesan at the end of baking.
6 medium sized potatoes
4 spring/green onions, sliced
1/3 cup finely grated tasty cheese
1 cup char-grilled capsicum strips
1 cup baby spinach leaves
1/3 cup grated tasty cheese
Preheat oven to 220C (200C fan forced). Line a flat baking tray with baking paper. Peel and thinly slice potatoes, for even thin slices use a mandolin style cutter. Place into a bowl with spring/green onions and 1 tablespoon olive oil. Season to taste with sea salt and pepper.
Arrange potato into 12 stacks on prepared baking tray. Cover with foil and bake for 25-30 min, or until tender. Remove foil and sprinkle with finely grated tasty cheese. Bake for a further 5 min.
Arrange potatoes in stacks of three, layering char-grilled capsicum strips and baby spinach leaves between the layers. Garnish with herbs if desired.