If you love vegetarian lasagna or eggplant parmesan, you’ll love these mozzarella potato stacks.
I’m kind of stoked about an opportunity I had recently to participate in a cook the book challenge with my friends from the Idaho Potato Commission, in conjunction with the release of Smashed Mashed, Boiled & Baked by Raghavan Iyer.
That’s right, an ALL POTATO cookbook!
Count me in.
I’m always down for trying out new recipes, and this was a really fun way to experience someone else’s creativity first hand. I can’t remember the last time I followed a recipe out of an actual cookbook.
This recipe really opened my eyes. I never dreamed of breading and baking slices of potatoes a la eggplant parmesan, but it turned out awesome and got me thinking about other types of things I can substitute potatoes for.
If you’re on the healthy eating, new years resolution track, you should definitely consider eating more potatoes. They’re naturally gluten free, full of vitamin C and contain no fat, sodium and cholesterol. Raghavan’s book will show you 75 different ways to prepare them.
I’m looking forward to trying the llapingachos, Ecuadorian filled potato cakes with peanut sauce, Persian-style potatoes and eggs, and the chorizo stuffed hash browns.
Thinking ahead, the Irish lamb stew would be great for St. Patrick’s Day, and the bird’s nests with shrimp & potatoes would make a super cute addition to the Easter table. This book definitely has something for every occasion.
Even dessert! Chocolate sweet potato pound cake anyone?
Next time you’re thinking of making lasagna, definitely keep these mozzarella potato stacks in mind, and be sure to check out Raghavan’s book, Smashed Mashed, Boiled & Baked, to satisfy all your potato cravings.
Get the recipe for mozzarella potato stacks below!
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