Mozzarella Potato Stacks | Idaho Potato Commission

Ingredients

• 2 large russet potatoes (each about 1 pound)
• 1 cup buttermilk
• 1½ cups panko bread crumbs
• 1 tablespoon dried basil
• 2 teaspoons dried oregano
• 2 teaspoons dried rosemary
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon coarse sea or kosher salt
• Extra-virgin olive oil, for drizzling
• 4 cups tomato pasta sauce (store-purchased or homemade)
• 8 ounces fresh buffalo or regular mozzarella, cut into thin slabs or slices
• ½ cup freshly shredded Parmigiano-Reggiano cheese
• ¼ cup thinly shredded fresh basil leaves