The Crispy Potato Stack

What do you get when you cross a French fry, tater tot, and potato gratin? THE CRISPY POTATO STACK IS WHAT YOU GET BABY! This is by far one of the best (if no the best) form of fried potato I've ever had and its by far one of the easier recipes...it just takes a little bit of time to get cut the stacks out, but once thats finished, it's "crunch" time! If you guys decide to try these out please make sure you share them with me on my social channels and try not to horde them to yourself. Like I said, the temptation is real with these bad boys. SUBSCRIBE: http://bit.ly/1mk8ehM WEBSITE: http://www.byrontalbott.com BUSINESS INQUIRY: [email protected] MAILING ADDRESS: 18653 Ventura Blvd., #655, Tarzana, CA 91356 TWITTER: http://www.Twitter.com/ByronTalbott INSTAGRAM: http://instagram.com/ByronTalbott FACEBOOK: https://www.facebook.com/ByronTalbottFood PINTEREST: https://www.pinterest.com/botalbott/ HIGHLIGHTED TOOLS: Mandolin (Slicer): http://amzn.to/2v0e9Wt Frying Strainer: http://amzn.to/2ijWbrK MOST USED TOOLS: Boos Walnut Cutting Board: http://amzn.to/1LKPfLj Boos Maple Cutting Board: http://amzn.to/1Iw6tKH Tweezer Tongs: http://bit.ly/1PiuAfV