Description
Enjoyed as an appetiser or side, these crispy parmesan potato stacks pack a punch. You’ll need only 5 ingredients to whip up this quick and easy alternative to classic roast potatoes.
Ingredients
Units
- 1/4 cup (60g) Butter, melted
- 1/4 cup olive oil
- 1/3 cup (15g) Finely grated Parmesan
- 4g Fresh Thyme or 1 1/2 tbsp picked thyme leaves
- 1 Clove garlic
- 4 Large Floury Potatoes (800-880g roughly)*
- 1 tsp Flaked salt
- Black pepper
* Potato variety is important here. Pick a floury type suitable for roasting. Waxy varieties will not crisp, and go tough. We used Maris Piper in this recipe, widely available in the UK. Ask your supermarket if you need assistance on the best potato to use locally outside the UK.
Instructions
- Preheat your oven to 170°C on convection and coat your 12-cup muffin tray with non-stick cooking spray.
- Peel the potatoes. Slice them into thin, 1mm thick slices using a knife or mandoline.
- In a large bowl, combine the melted butter, oil, thyme, garlic, parmesan, and a large pinch of salt and pepper.
- Add the potato slices and toss in the butter and oil mixture until well coated. Layer the potato slices evenly in the muffin tin, until they just reach above the surface. The potatoes will shrink once cooked.
- Cover the muffin tray with foil and transfer to the oven. Roast the covered potatoes at 170°C for 20 minutes, then remove the foil.
- Lower the heat slightly to 165°C, and cook for a further 50 minutes or until deeply golden and crispy.
Chefs Tip: For even compact stacks, remove the stacks from the oven once softened, and press them down gently with the back of a spoon. This will press the layers together aiding the presentation
If the stacks are getting golden on top but are pale on the bottom, use a silicone spatula to flip them over to aid with even browning - If you like your potatoes extra crispy; keep them in the oven for a bit longer until they turn deep golden brown.
- Remove the potato stacks from the muffin tray and enjoy!
Notes
Chef’s tip: Use a spoon to help release the potato stacks from the muffin tray.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Quick and Easy
- Method: Baking
Nutrition
- Serving Size: 12 Stacks
- Calories: 376.54kcal
- Sugar: 1.38g
- Sodium: 648.28mg
- Fat: 27.62g
- Carbohydrates: 29.12g
- Fiber: 3.62g
- Protein: 5g