Garlic-Butter Potato & Mozzarella Stacks
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Thin potato rounds are layered with mozzarella and cooked until crisp and deeply golden, with garlic butter, herbs, and a touch of lemon. The source gives the general method but not ingredient quantities or detailed cooking times.
- Time
- 30 minutes
- Cuisine
- American
Ingredients
Steps
Slice the potatoes into thin, even rounds.
Briefly soak the potato slices in salted water. Drain them and dry thoroughly.
Melt the butter. Combine it with the garlic, parsley, smoked paprika, black pepper, red pepper flakes, salt, and lemon juice to make garlic butter.
Brush the potato slices generously with the garlic butter.
Layer the potatoes and mozzarella into compact stacks, adding plenty of mozzarella between the potato layers.
Heat a skillet and butter it (or use olive oil, as listed for the pan). Place the stacks in the hot skillet.
Cook the first side until deeply golden and crisp.
Carefully flip the stacks and continue cooking until both sides are deeply golden and crisp.
Baste or finish the stacks with more garlic butter, then plate while hot.
Break one open to reveal the melted mozzarella stretch.
Notes
The source does not provide quantities, precise soaking or cooking times, heat level, or the detailed technique said to keep the stacks together. Seasoning for the soaking water is mentioned; exact amount is unspecified.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 0
- Protein
- 0 g
- Carbs
- 0 g
- Fat
- 0 g
- Fiber
- 0 g
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