Crispy Potato Stacks

2 min read

I cannot tell you what a moment these are for your tastebuds. Bring them to the table as they are, the more rustic and imperfect they look the better. Garnishes and a sprinkle of sea salt will add to the vibe. All that matters is there are crispy golden pieces in lots of layers. Not to mention little pools of butter and garlic left behind when a potato stack has been snuck off the platter! Christmas is for indulgence, and that’s what these cheesy garlic crunchy golden amazing little stacks of humble potato are!

Ingredients for Sauce

114 g unsalted butter
3 cloves garlic, minced
11 g chopped fresh parsley
2 g finely chopped fresh thyme leaves
2 tablespoons salt
Black pepper to taste

Ingredients for Potato Stacks

114 g unsalted butter
3 cloves garlic, minced
11 g chopped fresh parsley
2 g finely chopped fresh thyme leaves
2 tablespoons salt
Black pepper to taste

Method

Preheat oven to 190°C. Lightly brush the cups of a 12-cup muffin tin with oil.
Melt butter and stir in garlic, parsley, chopped thyme, salt and black pepper.
Set aside to cool.
Slice potatoes with skin on. I highly recommend using a mandolin to get super thin slices of potatoes in relatively little time. Evenly-thick slices are important for even cooking. If you don't have a mandolin, slice carefully with a sharp knife. Place sliced potatoes in a large mixing bowl and toss with cooled garlic herb butter.
Assemble potato stacks. In each oiled muffin cup, place a small sprig of thyme, followed by slices of potatoes starting with smaller pieces. Don’t make it neat.
About 1/3 and 2/3 of the way up the stack, sprinkle a bit of grated parmesan.
Divide evenly among the 12 cups. It's okay if the potato stacks are a little taller than the rim of the muffin cups because they will sink down as they cook.
Cover muffin tin tightly with foil and bake for 25 minutes or whenever potatoes are tender, use a wooden skewer to check.
Increase oven heat to 220°C remove foil and return to bake and uncover for 13 to 15 minutes more or whenever edges are brown and crispy and tops of golden brown

Download Printable PDF Recipe Here

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