I have been enjoying the fresh herbs from my little garden, and fresh rosemary is one of my favourites. Parmesan and rosemary go so well together on roasted potatoes, and I love making potato stacks in a muffin tin.
It’s simple, delicious and elegant. I often serve these little gems to my guests. Potatoes are probably the most common side dish of all time. I grew up eating potatoes almost every single day with our meals.
In our family, dinner without potatoes was extremely rare. I loved them then and I still love them now. We ate potatoes boiled, mashed, oven baked and pan fried. But there are so many other ways to prepare them and these muffin tin stacked potatoes are now one of my favourites.
Slice your potatoes about 1/4 of an inch thick. If you have a mandolin it’s better, but I cut them with a sharp knife. I place the potato slices in a large bowl and mix the melted butter, olive oil, Parmesan and herbs together. Salt and pepper to taste, then stack the potato slices in a non stick muffin tin and bake, that’s it! A delicious and elegant side dish.
- 4 medium sized potatoes
- 3 tbsp of melted butter
- 1 tbsp of olive oil
- 1 tsp of freshly chopped rosemary
- 1/4 cup of freshly grated parmesan cheese
- 1 tsp of freshly chopped parsley
- 6 tsp of heavy cream
- Salt and pepper
- Slice the potatoes in 1\4 of an inch thick slices.
- Put all of the ingredients in bowl and toss to coat the potato slices.
- Stack the potato slices in a large muffin tin (will give you 6 potato stacks)
- Pour 1 tsp of heavy cream on top of each potato stack.
- Salt and pepper to taste.
- Bake uncovered in a preheated oven at 375F for 45 to 55 minutes.