CRISPY POTATO STACKS
- 1 kg potatoes, more or less
- 2 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 1 teaspoon chopped rosemary
- 1 teaspoon chopped parsley
- 1 teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- cooking spray
Preheat oven to 375°F (190°C). Prepare the potatoes. Leave the skin on.
Slice the potatoes into thick slices.
Add the butter, olive oil, rosemary, parsley, salt and pepper to the potatoes. Stir to combine well.
Spray some cooking spray to a standard muffin pan. You will need 10 cups. Arrange the potatoes into each tin, starting with the bigger sliced potatoes at the bottom and smaller ones towards the top. Fill the 10 cups.
Baked the potato stacks for 45 – 50 minutes or until the edges and tops turn golden brown. Remove the potato stacks from the oven, remove them from the muffin tin and serve immediately.
Recipe tested by Kiti Citi
Nota:
Ek glo die skil wat jy aanlos maak al die verskil. Dis crispy en nutty en maak dit heerlik. Volgende keer sal ek my stapeltjies hoër maak en met ‘n tandestokkie vassteek vir die eerste ruk tot dit geset het.
Candice Marais:
Ek het ‘n hele rukkie terug ‘n soortgelyke gereg gemaak en het knoffel en Parmesaankaas ook bygesit. Was heerlik!
Photo: Elsabie Templeton – rosemary and Parmesan potato stacks
