Spice-up your Easter or Passover Table!
Spicy Potato Towers make a beautiful table presentation for your Passover or Easter table. Each “tower” has a unique a spicy-sweet flavor. The individual stacks of potato slices are best when you use a wide variety of potato colors and sizes, including butternut squash. The addition of butternut squash reduces calories and carbs. The key to creating the towers is to use build with the larger slices on the bottom of the “tower,” building to the smallest pieces on the top. You can peel the potatoes or leave them unpeeled and add loads of spices. Spicy Potato Towers will become a family favorite. Serve this side dish any time of year, and especially for Thanksgiving, Easter, and even Passover. Each stack is approximately 200 calories or five points per serving.
Check out some other family favorites like Lightest Chicken Marsala.
Spicy Potato Towers
These potato towers with a sprig of fresh rosemary are easy to serve as an individual side dish. Try mixing up the potato variety and aim for either similar-sized potatoes or different sizes to layer large (as the base) to small. Experiment with spices like curry, cayenne or oregano.
- 2 medium Yukon Gold potatoes, peeled, cut to 1/2" slices
- 2 medium baking potatoes peeled, cut to 1/2" slices
- 1 medium sweet potato, peeled, cut to 1/2" slices
- 1 medium butternut squash, peeled, cut into 1/2" slices scoop out seeds, slices might be hallowed
- olive oil cooking spray
- 1/2 tsp paprika
- 1/2 tsp cayenne pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- salt to taste
- ground pepper to taste
Preheat oven to 400 degrees F.
Use parchment paper to cover two (2) large baking sheets.
Take peeled and sliced potatoes and soak in a large bowl of salted water for about 20 minutes. (This will remove some of the starch of the potato and make them crispier.) Drain the water. Add butternut squash slices to the rest of the potatoes.
Use olive oil cooking spray to evenly coat the potatoes and squash.
Toss in all the spices and toss the slices to evenly coat with spices. Salt and pepper to taste.
Place slices in a single layer on the baking sheets. Bake the uncovered potato and butternut squash slices for 15-20 minutes and turn over until all are thoroughly cooked and browned.
Remove from the potatoes from the oven.
Take serving dish and begin layering the potatoes and butternut squash. Start with six towers with the largest slices as bases. Layer based on color and sizes, alternating colors and/or sizes, working largest to smallest on top. Use about 3-4 slices per tower.
Secure with rosemary sprigs skewered in the center of the stacks and serve. Creates about 6-8 towers depending on the number of slices per tower. Serve the remaining baked slices in a separate dish.
Approximately 5 points per serving (assume 4-5 slices), point will vary depending on size of stack.