Herby Potato Stacks Recipes

CRISPY POTATO STACKS

Steps:

• Preheat the oven to 425 degrees F. Lightly spray a 12-cup muffin tin with cooking spray and set aside.
• Melt the butter in a microwave or small saucepan over medium-low heat. Set aside.
• Slice the russets and sweet potatoes 1/16-inch thick using a mandoline and place in a bowl. Toss the potato slices with the butter, herbs, garlic, 1 1/2 teaspoons salt and a few grinds of pepper until the potatoes are evenly coated. Layer the potatoes evenly in the prepared muffin tin, stacking them one on top of the other until they are about 1 inch above the top of each muffin cup. Bake until the edges of the potatoes are golden and crispy, about 25 minutes.
• Let cool 5 minutes, then run a small offset spatula or butter knife around the edge of each stack to help them release. Transfer to a serving platter, sprinkle with Parmesan and serve immediately.

HERBY NEW POTATOES

Steps:

• Heat oven to 180C/fan 160C/gas 4. Heat a large heavy-based ovenproof, flameproof pan and add the oil. Drop the potatoes in the oil and cook for 5 mins, so they are coloured. Remove from the pan using a slotted spoon, draining the excess oil. Wipe the oil from the pan with kitchen paper, then return the potatoes to the pan. Put in the oven, and cook for a further 15 mins. Sprinkle over the mint and serve.

HERBY ROAST POTATOES

Steps:

• Heat the oven to 220C/200C fan/gas 8. Add the oil to a large flameproof baking tray and put in the oven to heat up.
• Bring a large pan of salted water to the boil, tip in the potatoes and their peel (for extra flavour), and simmer for 8-10 mins. Drain the potatoes and discard the peel. Leave to steam-dry for 15 mins, then return the potatoes to the pan, put the lid on and gently shake to lightly rough up the edges.
• Remove the tray from the oven and put directly on the hob over a medium heat. Add the butter to the hot oil and, using tongs, add the potatoes to the tray, one by one, turning them in the fat, leaving a little space between each. Reduce the oven to 200C/180C fan/gas 6. Nestle the herbs around the potatoes, along with the garlic. Sprinkle over 1 tbsp sea salt and return to the oven for 1 hr, turning every once in a while, until golden and crisp.

HERBY ROASTED POTATO WEDGES

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In a large bowl, toss potato wedges with oil. Arrange in a single layer in a roasting pan.
• Bake in preheated oven for 50 minutes. Sprinkle with parsley, thyme, oregano, salt and pepper. Bake for 10 minutes, or until golden brown.

HERBY POTATO STACKS RECIPE

Steps:

• Preheat over to 375 degrees and spray 12 cup muffin pan with cooking spray. Layer potatoes in muffin cups until flush with top of pan. In a small saucepan bring cream, garlic, salt, thyme, pepper and nutmeg to a simmer over medium heat. Divide cream mixture over potatoes and sprinkle with cheese. Bake until golden brown and potatoes are fork tender, 35 to 40 minutes. Let cool 5 minutes and run knife around edge to loosen. Use a fork to carefully remove potato stacks.