Emma Crispy Parmesan Potato Stacks
Crispy, garlicky and cheesy potato bites. Perfect on their own or serve with a dip. These are ideal for snacking whilst watching football, a film or as a side for a summer lunch or dinner. We used some new season Scotty Brand Ayrshire Potatoes for this, however you can use any potato variety. These were just the right size for nibbles.
Ingredients
2 1/2 tablespoons olive oil
1/4 teaspoon garlic powder
1 teaspoon salt
1 x 500g bag Scotty Brand Ayrshire New Potatoes
1/2 tablespoons thyme
25g grated Parmesan cheese
Instructions
Preheat oven to 375F/200C/ Gas mark 6.
Coat a standard 12-cup muffin pan with cooking spray or brush on a thin layer of oil.
Mix together olive oil, garlic powder, thyme and salt together in a bowl.
Set aside.
Rinse potatoes.
Slice each potato thinly, a mandoline gives even slices.
Place 4 slices of potatoes at the bottom of each cup of the muffin tin.
Brush the potatoes with the oil mixture. Add more potato slices and brush with the oil mixture again.
You should get about a potato per muffin hole.
Sprinkle the Parmesan evenly over the potato stacks.
Bake the stacks for 30 minutes, or until brown and crispy.
Use a tablespoon to release and move the stacks to plates.
Serve with dips of your choice.
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Ingredients
- 2 1/2 tablespoons olive oil
- 1/4 teaspoon garlic powder
- 1 teaspoon salt
- 1 500 g bag Scotty Brand Ayrshire New Potatoes
- 1/2 tablespoons thyme
- 25 g grated Parmesan cheese
Instructions
- Preheat oven to 375F/200C/ Gas mark 6.
- Coat a standard 12-cup muffin pan with cooking spray or brush on a thin layer of oil.
- Mix together olive oil, garlic powder, thyme and salt together in a bowl.
- Set aside.
- Rinse potatoes.
- Slice each potato thinly, a mandoline gives even slices.
- Place 4 slices of potatoes at the bottom of each cup of the muffin tin.
- Brush the potatoes with the oil mixture. Add more potato slices and brush with the oil mixture again.
- You should get about a potato per muffin hole.
- Sprinkle the Parmesan evenly over the potato stacks.
- Bake the stacks for 30 minutes, or until brown and crispy.
- Use a tablespoon to release and move the stacks to plates.
- Serve with dips of your choice.
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