Now as I was having a rather relaxing Australia Day, I didn't feel like making one type of potato so I tried making the stacks three ways. So this recipe is for the potato stack in the centre.
These were delicious, it is probably the best way to bake potatoes. You get individual portions, they are simple to make and they look amazing.
Now you do need to slice the potatoes thinly, I used a knife as I didn't feel like washing my mandolin (remember I was having a relaxing day), but a mandolin would make the slices thinner and the thinner the slices the faster it cooks. But feel free to use a knife, just take the time to slice the potatoes as thin as possible.
Also with the potatoes, try and get potatoes that have a width the size of your muffin tin, so that when you slice them, they will fit inside of your muffin tin, without you having to cut them. If you do need to cut them, do so, as you can't tell once baked, but it is easier if you don't have to.
Also this is a recipe where the recipe is a guide really. You can make more or less of them, without worrying about measuring anything, as basically the recipe is, add potato slices to a bowl, mix with a few ingredients and place in muffin tins, simple.
So, if you are looking at a tasty new way to serve baked potatoes, you do need to try this, it is so easy to make and they not only look great, they taste great to.
3 tablespoons unsalted butter, melted
2 tablespoons olive oil
1 tablespoon chopped fresh thyme
Salt and pepper, to taste
4 large russet or desiree potatoes (about 1.4kg), peeled and sliced 2mm thick
Maldon salt for sprinkling (optional)
a few whole leaves of thyme, for garnish
Preheat oven to 190C.
Spray 12 standard muffin cups with nonstick cooking spray.
Whisk together in a large bowl the melted butter, oil and thyme. Season with salt and pepper. Mix to combine. Add the potato slices and give it a good mix, you want each slice to be coated evenly with the butter mixture.
Now start placing the potatoes into your prepared muffin tin, layer the potato slices, filling each one to the top.
Allow to cool and set for 3-5 minutes. Now I would add a sprinkling of Maldon salt (as for me potatoes do need salt) and the whole thyme leaves.
To remove them from the muffin tins, use a thin knife and run it carefully around the stack, take care not to scratch your tin. Now using an icing spatula or a dinner knife carefully remove the stacks from the tin, they should come out easily.
Serve immediately with roast lamb, beef, chicken or fish, it goes with them all and a lovely green salad on the side.
Pin it: www.pinterest.com/pin/399413060683261354/