Herb and Two-cheese Crispy Potato Stacks

Dish - - Recipes -

I never seem to make enough of these de­li­cious lit­tle potato stacks – ev­ery­one comes back for sec­onds.

1½ kilo­grams medium agria pota­toes, peeled

1 ta­ble­spoon finely chopped rose­mary

2 ta­ble­spoons chopped fresh thyme, plus ex­tra sprigs to garnish

120 grams but­ter, melted

150 grams em­men­tal or gruyère cheese, grated

½ cup finely grated parme­san sea salt and ground pep­per

Grease a 12-hole, stan­dard muf­fin tin and line the bases with a cir­cle of bak­ing pa­per.

Pre­heat the oven to 180°C fan bake.

Slice the pota­toes very thinly on a man­do­line or with a very sharp knife. Don’t wash the sliced pota­toes.

Put the herbs and but­ter in a large bowl and sea­son very gen­er­ously with salt and pep­per. Add the pota­toes and toss to­gether with your hands, en­sur­ing all slices are coated in but­ter and not clumped to­gether. Add both cheeses and toss again.

Layer the pota­toes in the tins, stack­ing them above the rims as they will shrink con­sid­er­ably dur­ing cook­ing.

Cover with a piece of greased bak­ing pa­per, then cover tightly with foil.

Bake for 35 min­utes then un­cover and con­tinue to bake un­til the pota­toes are ten­der when pierced with a skewer.

Run a knife around the in­side of each tin to re­lease them, then lift out and place on pa­per tow­els to re­move ex­cess but­ter. Care­fully re­move any pa­per bases stuck on the bot­tom of the stacks.

To serve: Trans­fer to a serv­ing plate and top each one with a pinch of sea salt and small sprig of thyme, if de­sired. Makes 12

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