Prepare to impress your family and friends with something they will instantly fall in love with! With very few ingredients, these potatoes are transformed into an elegant, savory delight. This dish is taken to another level with buttery insides and a crispy exterior. Be warned, however, these stacked potatoes are incredibly addicting!
RECIPE:
ROSEMARY AND GARLIC STACKED POTATOES: MAKES 6-8 STACKS
INGREDIENTS:
-3 large russet potatoes
-1 tablespoon fresh minced garlic
-¼ cup melted butter
-2 teaspoon fresh chopped rosemary
-Red pepper flakes ( as per taste)
-Salt (as per taste)
-Black pepper(as per taste)
-Parsley to garnish
NOTES:
-You can substitute rosemary with any choice of herbs you prefer (thyme, sage, parsley, oregano etc)
-You can add your choice of seasoning
-If using salted butter, reduce the amount of salt that you will add later
PROCESS:
-First chop the rosemary very fine and keep aside
-Next peel the russet potatoes and slice them really thin in rounds, either with a slicer if you have or just as shown in the video
-Add potatoes in a big wide tray/bowl
-Add butter, salt, black pepper, red pepper flakes, minced garlic and fresh rosemary
-Using a spatula or your hands, mix everything together
-Take a muffin tin and grease it
-Stack the potatoes in the muffin tin by adding 8-10 slices in each cup
-Sprinkle some more red chili flakes (optional)
-Add any leftover butter mixture from the bowl on top of the potato stacks
-Add a pinch of red paprika powder on the top for some color (optional)
-Cover with foil or parchment paper
-Bake in preheated oven at 400°F or 205°C for 45-50 minutes
-Take off the parchment paper or foil after 25 minutes of baking
-Bake uncovered for the rest 25 minutes
-Take the muffin tin out and let it rest for 2-3 minutes before taking them out of the tin
-Garnish with fresh parsley and serve right away
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