When I make Parmesan Potato Stacks Evelynne hovers around the oven waiting for them to be ready. Her record is eating 7 by herself in one sitting. Parmesan Potato Stacks are great with Sunday lunch, sausages, fish or salad and they’re easy to make so the kids can help me. I prep the potatoes and let the children stack them into the muffin cups. The outsides are crispy and the insides are soft, a perfect spud combo.
Serves 2 Adults & 2 Kids
500g red potatoes
1 tsp sea salt
2 tbsp olive oil
- Pre-heat the oven to 195°C (175° C Fan). Either with a knife or a mandolin cut the potatoes into 2mm thick slices then tip into a mixing bowl.
- Grate the parmesan over the potatoes then add to the sat and olive oil and toss to coat the slices. Stack the slices up in individual muffin tin holes then bake for 25 minutes. Lift each stack out with a small metal spoon and serve.