Crispy Cheesy Potato Stacks
Thinly sliced potato stacks flavoured with festive herbs, grated cheese and garlic, then baked in a muffin tin until crisp and golden.
Substitute:
- No potatoes? Swap for sweet potatoes.
- No pecorino? Use grated parmesan or a vegan alternative.
- No sage? Try with rosemary or oregano .
- Vegan? Use vegan cheese and vegan salted butter.
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Servings: 2
Ingredients:
10 Small potatoes
2 tbsp Pecorino cheese
8 Sage leaves (chopped)
2 tbsp Salted butter / Vegan butter
Salt & pepper
Olive oil
Recipe:
- Preheat the oven to 190 C/170 fan/gas mark 5. Lightly grease a muffin tin with olive oil, then thinly slice the potatoes.
- In a large bowl, mix the melted butter, chopped sage, grated cheese, salt and pepper. Add the potato slices and toss well to coat.
- Layer the potatoes evenly in the greased muffin tin, stacking the layers all the way to the top. Transfer to the oven, and roast for 30-40 minutes, until tender and golden.
- Serve immediately, alone or with your favourite dipping sauce – pesto works well here.
How to store
Store in an airtight container in the fridge for up to 3 days. To reheat, bake in the preheated oven at 180 C/160 fan/gas mark 4, for 5 minutes.
Leftovers
The leftover potato stacks can be served alongside one of our soup or salad.
