Photo: Caitlin BenselTieghan Gerard, the author ofHalf Baked Harvest Every Day, shares a recipe that will bring the “wow factor” to your next meal: “The edges get so crisp, but the middle stays tender. Plus it’s a fun, different way to serve up potatoes!““These potato stacks are really simple to prepare and only need a handful of ingredients, many of which are pantry staples!” explainsthe food blogger. “Usually I would do this combo of ingredients on regular chopped potatoes but I wanted to reinvent the everyday weeknight potato dish.“IngredientsIngredient Checklist½ cup extra-virgin olive oil, plus more for greasing muffin tray2 oz.s Parmesan cheese, grated (about 1/2 cup), plus more for serving½ cup chopped fresh oregano, plus more for serving¼ cup fresh thyme leaves2 tablespoons apple cider vinegar or champagne vinegar2 tablespoons Dijon mustard or whole-grain mustard2 garlic cloves, finely chopped or grated (about 2 teaspoons)1 ½ teaspoons Himalayan pink salt, plus more for serving1 teaspoon black pepper8 medium (about 10 oz. each) russet potatoes, cut crosswise into 1/8-in.-thick roundsDirectionsInstructions ChecklistStep 1:Preheat oven to 400°. Lightly grease wells of a 12-cup muffin pan with oil.Step 2:Stir together oil, Parmesan, oregano, thyme, vinegar, mustard, garlic, salt and pepper in a large bowl. Add potatoes, tossing to coat.Step 3:Place potatoes evenly in muffin wells, stacking to the top (about 10 to 15 potato slices per well). Cover muffin pan loosely with aluminum foil, and place on a large rimmed baking sheet. Bake in preheated oven for 30 minutes. Remove foil, and bake until potatoes are tender and golden, 20 to 25 minutes.Step 4:Gently run a knife around edges of each well to release potato stacks from muffin tray. Place on a platter, and sprinkle evenly with additional Parmesan, oregano and salt. Serve immediately.TipsPotatoes can oxidize and turn brown once cut. Work quickly if you’re planning to bake right away, or place the sliced spuds in cold water if you’re prepping ahead.
Photo: Caitlin Bensel
Tieghan Gerard, the author ofHalf Baked Harvest Every Day, shares a recipe that will bring the “wow factor” to your next meal: “The edges get so crisp, but the middle stays tender. Plus it’s a fun, different way to serve up potatoes!““These potato stacks are really simple to prepare and only need a handful of ingredients, many of which are pantry staples!” explainsthe food blogger. “Usually I would do this combo of ingredients on regular chopped potatoes but I wanted to reinvent the everyday weeknight potato dish.“IngredientsIngredient Checklist½ cup extra-virgin olive oil, plus more for greasing muffin tray2 oz.s Parmesan cheese, grated (about 1/2 cup), plus more for serving½ cup chopped fresh oregano, plus more for serving¼ cup fresh thyme leaves2 tablespoons apple cider vinegar or champagne vinegar2 tablespoons Dijon mustard or whole-grain mustard2 garlic cloves, finely chopped or grated (about 2 teaspoons)1 ½ teaspoons Himalayan pink salt, plus more for serving1 teaspoon black pepper8 medium (about 10 oz. each) russet potatoes, cut crosswise into 1/8-in.-thick roundsDirectionsInstructions ChecklistStep 1:Preheat oven to 400°. Lightly grease wells of a 12-cup muffin pan with oil.Step 2:Stir together oil, Parmesan, oregano, thyme, vinegar, mustard, garlic, salt and pepper in a large bowl. Add potatoes, tossing to coat.Step 3:Place potatoes evenly in muffin wells, stacking to the top (about 10 to 15 potato slices per well). Cover muffin pan loosely with aluminum foil, and place on a large rimmed baking sheet. Bake in preheated oven for 30 minutes. Remove foil, and bake until potatoes are tender and golden, 20 to 25 minutes.Step 4:Gently run a knife around edges of each well to release potato stacks from muffin tray. Place on a platter, and sprinkle evenly with additional Parmesan, oregano and salt. Serve immediately.TipsPotatoes can oxidize and turn brown once cut. Work quickly if you’re planning to bake right away, or place the sliced spuds in cold water if you’re prepping ahead.
Tieghan Gerard, the author ofHalf Baked Harvest Every Day, shares a recipe that will bring the “wow factor” to your next meal: “The edges get so crisp, but the middle stays tender. Plus it’s a fun, different way to serve up potatoes!”
“These potato stacks are really simple to prepare and only need a handful of ingredients, many of which are pantry staples!” explainsthe food blogger. “Usually I would do this combo of ingredients on regular chopped potatoes but I wanted to reinvent the everyday weeknight potato dish.”
Ingredients
Ingredient Checklist
Directions
Instructions Checklist
Tips
Potatoes can oxidize and turn brown once cut. Work quickly if you’re planning to bake right away, or place the sliced spuds in cold water if you’re prepping ahead.
source: people.com
