I love pasta and rice but my husband is potty about potatoes. If that makes us sound like Jack Spratt and his wife, we’re not really, as I can happily fill my face with any form of carbohydrate.
Still, it’s always good to have a different way of cooking the (in our household) ubiquitous spud and these potato stacks are ridiculously easy (if you’ve got a mandoline), tasty and good-looking. They’re also relatively quick (see above re mandoline).
I cooked them in loose-based mini Victoria sandwich tins but a muffin tin works too. I served two per person.
About 800g potatoes (I used Désirée)
3 tbsp olive or rapeseed oil + more to grease the tin
1/2 tspn dried thyme (or 1 tspn fresh, leaves picked)
1 fat clove of garlic, crushed
Salt and freshly ground black pepper, to taste
Pre-heat oven to 200C/400F/Gas Mark 6.
Brush the tin with a little oil. Peel the potatoes and slice them into thin discs, preferably using a mandoline. Put them in a bowl with the remaining ingredients and mix well to coat every slice – get your hands in there.
Pile into the tins, trying to keep the stacks fairly level and cramming in as much as possible, as they’ll shrink a bit during cooking.
Cook in the pre-heated oven for about 30 minutes or until the top is crisp and golden and the potato underneath is soft to the tip of a knife all the way down.
Cool briefly in the tin and then lift out, levering gently with a palette knife if you’re using a muffin tin.