Bake for 45-55 minutes, until potatoes are cooked through. Sprinkle the tops of each stack with freshly-grated Parmesan cheese. Step 2 Stir together oil, Parmesan, oregano, thyme, vinegar, mustard, garlic, salt and pepper in a large bowl. Layer potatoes into a greased muffin tin, brushing lightly with butter between each layer. Lightly grease wells of a 12-cup muffin pan with oil. Pan Spray the muffin pan cavities with oil or brush with melted butter. Melt butter, and stir in the rosemary, salt and black pepper. Bake 55-60 minutes, or until the potatoes are all tender when pierced with a knife, and the edges and bottoms of the stacks are golden brown. Mix well, then arrange the potato slices into stacks inside each muffin tin. In a small mixing bowl, combine melted butter, heavy whipping cream, thyme, garlic, salt, and pepper. This will press the layers together aiding the presentation If the stacks are getting golden on top but are pale on the bottom, use a silicone spatula to flip them over to aid with even browning. Oven Preheat the oven at 375☏/ 190☌ / Gas Mark 5. Put all of the potato slices in a large mixing bowl and add the cheese, butter, garlic powder, thyme, salt and pepper. Slice up the potatoes about a 1/4 inch thick, in a large bowl, mix the potatoes, heavy cream, parmesan cheese, garlic powder. Slice potatoes thinly with a knife or use a mandolin set to slice 1mm. Roast the covered potatoes for 20 minutes, then remove the foil, and cook for a further 50 minutes or until deeply golden and crispy.ĦIf you like your potatoes extra crispy keep them in the oven for a bit longer until they turn deep golden brown.ħRemove the potato stacks from the muffin tray.ġFor even compact stacks, remove the stacks from the oven once softened, and press them down gently with the back of a spoon. The potatoes will shrink once cooked.ĥCover the muffin tray with foil and transfer to the oven. Layer the potato slices evenly in the muffin tin, until they just reach above the surface. Slice them into thin, 1mm thick slices using a knife or mandoline.ģIn a large bowl, combine the melted butter, oil, thyme, garlic, parmesan, and a large pinch of salt and pepper.ĤAdd the potato slices and toss in the butter and oil mixture until well coated. Slice Potatoes and use your hands to coat with the melted butter. 1Preheat your oven to 350☏ on convection and coat your 12-cup muffin tray with non-stick cooking spray.ĢPeel the potatoes.
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