When it comes to Thanksgiving dinner, it seems like turkey gets all of the attention. For me, though, Thanksgiving is all about the side dishes.
Don’t get me wrong. I love me some turkey. It’s an essential (and delicious!) part of the Thanksgiving meal, but it’s the side dishes that elevate the meal from everyday dinner to a full-on holiday feast.
That’s probably why I tend to go overboard with my Thanksgiving sides, often making three or four different dishes to go with our main event.
There’s always stuffing, of course, but I usually throw in two different cooked vegetables, freshly baked buns or a loaf of bread, and sometimes even a salad just for fun. And we can’t forget the pan gravy and homemade cranberry sauce, either.
The trick is to stick to a handful of dishes that deliver maximum flavour with minimal effort, like my balsamic roasted carrots, green beans almondine, mashed sweet potatoes, or these crispy potato stacks.
Sure, they might look fancy, but there’s actually very little work involved… so long as you have a mandoline to help with the slicing, that is.
(And if you don’t have a mandoline yet, what are you waiting for? Consider this your excuse to go out and get one, because it is a seriously life-changing gadget.)
Once you’ve sliced up your potatoes into thin rounds, it’s just a matter of tossing them with butter and seasoning, and then stacking the slices on a baking sheet.
You can basically make these with any fresh herb that suits your fancy, like thyme or savory, or with your favourite spice blend like cajun or a simple seasoned salt… but I feel like rosemary is an especially perfect fit for the Thanksgiving table.
All you need to round out your holiday table is a bowl of simply steamed green beans tossed with a little butter, a loaf of fresh bread, and a bowl of cranberry sauce. Oh, and a turkey, I guess.
Take your potato side dish game to the next level with these golden-brown crispy-edged potato stacks seasoned with fresh rosemary and loads of grated parmesan.
- 1/4 cup melted butter
- 1 tbsp finely chopped fresh rosemary
- 1 tsp kosher salt
- ½ tsp fresh ground black pepper
- 4 medium-sized russet or Yukon Gold potatoes
- 1/4 cup shredded Parmesan cheese, plus 2 tbsp for topping
- Preheat oven to 375F. Lightly butter a large baking sheet.
- Using a mandoline (or a very sharp knife and a steady hand), slice the potatoes into 2mm-thick slices. In a large bowl, toss the sliced potatoes with butter, rosemary, salt and pepper until thoroughly coated.
- Place the potato slices on the prepared baking sheet, making stacks of 5-6 similarly sized slices and sprinkling a pinch of parmesan between each layer. Sprinkle the tops of the stacks with the remaining 2 tbsp parmesan.
- Bake for 35-45 minutes, or until the edges of the stacks are golden-brown and crispy and the potatoes are tender.
- Category: Side