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.
They look lovely! I recently did something similar, but I added chives and parmesan instead of thyme… I need to try your version as well!
And I, yours! Thanks very much. Lx
These look so cute! Thank you, Linda!
Thanks, Cindy, glad you like them. And so easy!
Lovely – and they’d be especially fab at Christmas! How high d’you think I could go with them… xxx 🙂
As high as you can fit in a tin … or go freestyle! 🙂 Thanks, Lynn. xxx
They’re on the menu tonight. Sorted.
Excellent! Thanks, Margaret, hope you enjoy them. Lx
Oooh. I meant to say. Brilliant stuff – just the right mix of chewily crunchy and meltingly soft. I used quite waxy potatoes, which I think helps. Him indoors mightily impressed. M x
Thanks so much, Margaret, delighted you enjoyed them. Linda x
These are so nice ♥
Thank you, Summer, I’m so pleased you like them! Lx
What fun. Can’t wait to try it!
Cheers, Chip, many thanks. Lx
Very elegant! Whenever I try to cook anything involving sliced potatoes they seem to end up raw.
I usually have that problem too (French potato omelette, I’m talking about you). But honest, I think these are infallible. And lovely.
Ah, thanks, Margaret! 🙂
Thanks, Jane. These should come out crispy on the outside, soft in the middle. Lxx
These are ridiculously easy to prepare and I bet that they’re very tasty, too. My kind of dish, to be sure. My thoughts on food can be easily summarized: if it’s got carbs, it’s got to be good. Oddly enough, I feel the same way about bacon.
We are twin souls. I had some amazing bacon yesterday, a Suffolk cure with beer, spices and molasses. For once, it was a not-too-sweet version. The potato stacks are quite cute, I think. Maybe they’d go well with bacon. Hmmmm ….