If there’s one food everyone enjoys, it’s potatoes. The options seem endless: fried, mashed, boiled, roasted or smashed, I thought I knew it all until our friend Deb Abbott filled us in on a new option: Potato Stacks. Adapted from a recipe at Half Baked Harvest, using Kricklewood Farm Sunflower Oil instead of butter. Thinly sliced layers are stacked in a muffin tin with layers of cheese, herbs and Kricklewood Farm Sunflower Oil then baked to a crispy perfection. Serving with Kricklewood Farm Aioli would be the proverbial icing on the cake.
- 4-6 medium Russet or Idaho potatoes, cut into 1/8 inch thick slices
- 1/2 cup Kricklewood Farm Sunflower Oil
- 1/4 cup chopped fresh oregano
- 2 tablespoons chopped fresh thyme
- 1-2 cloves garlic, grated
- 1/2 cup grated parmesan cheese
- 1/2 cup shredded sharp cheddar or gruyere cheese
- kosher salt and black pepper
- Preheat the oven 400° F. Lightly grease a 12 cup muffin tin.
- Cut the potatoes into 1/8 inch thin slices. Using a mandoline makes this step easy.
- In a large bowl, stir together the Kricklewood Farm Sunflower Oil , oregano, thyme, garlic, both cheeses, and a large pinch of both salt and pepper. Add the potatoes and toss well to coat. Layer the potatoes evenly among the prepared muffin tin, stacking the layers all the way to the top. The potatoes will shrink down as they cook.
- Cover with foil and place on a baking sheet. Transfer to the oven and roast for 30 minutes. Remove the foil and continue cooking another 20-25 minutes or until the potatoes are tender and golden. Run a butter knife around the edges of each stack to release them. Serve immediately, sprinkled with a little sea salt.