Something a little different to the normal chip or mash. These little potato stacks are great as a side dish or a snack. Flavor the butter with whichever herbs you like, i personally like thyme. Crispy, soft and tasty, a winner for dinner!
Ingredients:
6-8 Tablespoons of butter
8 Large potatoes
Salt and pepper
Fresh thyme
1 Small clove garlic, minced
Method:
Preheat your oven to 180’c. Melt the butter in a small saucepan and strip the stalks of the thyme to make 3 Tablespoons and place in melted butter along with garlic. Slice your potatoes on a mandolin (or slice very thinly with a knife). Place the sliced potatoes into a bowl, pour over half the thyme butter mixture and season generously with salt and pepper. Mix thoroughly to coat the potatoes with the butter. Use the other half of the butter to grease a muffin tin (or in my case I used 2). Layer your potatoes in a rough circle, building a tower of potato slices. Cover the muffin tin with alfoil and put in the oven, Cook for 30 minutes. After 30 minutes, carefully remove the foil. Using a spatula or a butter knife, carefully lift out each stack and move it over onto a baking tray lined with baking paper. Place the baking tray back into the oven and crank up the heat to 230’c. After 15 minutes they should be ready. Make sure they don’t burn although you do want colour on them. Once you remove them from the oven, you can serve them immediately or serve cold.
6-8 Tablespoons of butter
8 Large potatoes
Salt and pepper
Fresh thyme
1 Small clove garlic, minced
Method:
Preheat your oven to 180’c. Melt the butter in a small saucepan and strip the stalks of the thyme to make 3 Tablespoons and place in melted butter along with garlic. Slice your potatoes on a mandolin (or slice very thinly with a knife). Place the sliced potatoes into a bowl, pour over half the thyme butter mixture and season generously with salt and pepper. Mix thoroughly to coat the potatoes with the butter. Use the other half of the butter to grease a muffin tin (or in my case I used 2). Layer your potatoes in a rough circle, building a tower of potato slices. Cover the muffin tin with alfoil and put in the oven, Cook for 30 minutes. After 30 minutes, carefully remove the foil. Using a spatula or a butter knife, carefully lift out each stack and move it over onto a baking tray lined with baking paper. Place the baking tray back into the oven and crank up the heat to 230’c. After 15 minutes they should be ready. Make sure they don’t burn although you do want colour on them. Once you remove them from the oven, you can serve them immediately or serve cold.
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