Monday 14 September 2015

Easy Potato Stacks

Just 4 ingredients ... and they look so impressive. Delicious hot or cold. Thank you My Fridge Food

 
6-8 Tbsp. of butter
1 1/2 - 2 lb. Yukon Gold potatoes
Salt and pepper
Fresh thyme
Small clove garlic, minced (optional)
 
  • Preheat your oven to 350 degrees.
  • Melt the butter in a small saucepan
  • Strip 2 or 3 Tbsp. of Thyme into the melted butter with garlic
  • Slice your potatoes.
  • Toss the sliced potatoes into a bowl
  • Drizzle half the herb butter mixture in, and season generously with coarse salt and freshly ground black pepper.
  • Mix thoroughly to coat everything with the herb butter.
  • Grease your muffin tin with the rest of the herb butter
  • Lay a large piece of thyme in the center of each muffin-settin' spot
  • Start layering your potatoes in a roughly circular manner, building up a tower of potato slices that spires a little bit above the fill line.
  • These potato towers will fall a bit as they cook, so give them a little extra height
  • Make sure they are as tight and compact as possible.
  • Cover the muffin tin with aluminum foil and pop into the oven.
  • Set a timer for 30 minutes.
  • After 30 minutes, carefully remove the foil.
  • Using a cake spatula or a butter knife and tongs, carefully lift out each stack
  • Move it over to your baking sheet
  • Carefully turn it over so that the thyme leaf you placed on the bottom is now on the top.
  • If you have leftover herb butter drizzle on these potato stacks
  • Carefully slide the baking sheet back into the oven and turn the heat to 450 degrees. 
  • After about 15 minutes, your Potato Stacks will be ready.
  • You don't want them to burn, but you do want some crispness on the top and sides.
  • Once you remove them from the oven, serve them immediately or let them cool.
 



1 comment: