Potato And Rosemary Stacks


These are a bit of fun and make a nice alternative with potatoes!

You can play around with the herbs that you use too, thyme is a winner.

When you fill the muffin cases, fill them to the top, pushing down a little as you go. As the potatoes cook they drop down quite significantly.

You can make these ahead of time, remove from the muffin tins and reheat on a baking tray lined with baking parchment.

Serves 4.


900g potatoes, peeled

4 teaspoons olive oil

1 teaspoon fresh chopped rosemary

salt and freshly ground pepper


Preheat the oven to 200 degrees Centigrade.

Using a mandolin, very finely slice the peeled potatoes.

In a bowl combine the sliced potatoes, oil, rosemary, salt and a good dose of freshly ground pepper.

Take a twelve hole muffin tin and layer each hole with potato slices.

Pop into the oven and bake for 35-40 minutes until golden and cooked through.

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