Keep warm while you cook the rest.Ĥ Transfer all the rösti to a non-stick baking tray, along with the fish and tomatoes (use a second baking tray for the fish and tomatoes if there’s not enough room). Cook for 2-3 minutes, or until golden brown, then turn and cook for a further 2 minutes until golden. Lift 2 portions into the frying pan, pressing down with the back of a fork to create 2 rösti cakes. Divide the potato mixture into 4 equal portions. Break in 1 egg and stir well.ģ Spray a large, non-stick frying pan with low-calorie cooking spray and place over a medium heat. Place in a bowl and stir in the spring onions and garlic, then season to taste. It does not store any personal data.1 Preheat your oven to 200☌/ fan 180☌/gas 6.Ģ Using a clean tea towel, squeeze out as much water as possible from the potatoes. The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. The cookie is used to store the user consent for the cookies in the category 'Performance'. This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category 'Other. The cookies is used to store the user consent for the cookies in the category 'Necessary'. The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category 'Functional'. The cookie is used to store the user consent for the cookies in the category 'Analytics'. These cookies ensure basic functionalities and security features of the website, anonymously. Necessary cookies are absolutely essential for the website to function properly.

Remove the potato stacks from the muffin tray and enjoy!.

If you like your potatoes extra crispy keep them in the oven for a bit longer until they turn deep golden brown.

If the stacks are getting golden on top but are pale on the bottom, use a silicone spatula to flip them over to aid with even browning

This will press the layers together aiding the presentation Lower the heat slightly to 165☌, and cook for a further 50 minutes or until deeply golden and crispy.Ĭhefs Tip: For even compact stacks, remove the stacks from the oven once softened, and press them down gently with the back of a spoon.Roast the covered potatoes at 170☌ for 20 minutes, then remove the foil. Cover the muffin tray with foil and transfer to the oven.Layer the potato slices evenly in the muffin tin, until they just reach above the surface. Add the potato slices and toss in the butter and oil mixture until well coated.In a large bowl, combine the melted butter, oil, thyme, garlic, parmesan, and a large pinch of salt and pepper.Slice them into thin, 1mm thick slices using a knife or mandoline. Preheat your oven to 170☌ on convection and coat your 12-cup muffin tray with non-stick cooking spray.If you try this crispy parmesan potato stacks recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. See our Instagram recipe video here.įor more potato inspired recipes, give a few of these recipes on our website a go.

We suggest serving them straight out of the oven, hot and steaming. If you are so inclined, sprinkle some extra parmesan on top for a stronger, more intense cheese kick. As they nestle in the muffin tin, they gently cook in the thyme, butter and parmesan mixture, turning deliciously crisp.įor extra crispy potato stacks keep them in the oven for a bit longer until they turn golden brown. The trick to making the perfect stack is the muffin tin, which holds these scrumptious stacks together. Simply cut thin slices of potatoes, add butter, olive oil, then some herbs, and pop everything in a muffin tin. Tempted to try the TikTok famous 15 hour potatoes , but only have 1 hour to spare? This is the recipe for you! Enjoy them roasted, baked, fried, or serve them cold and call it a salad – potatoes are easily the most versatile vegetable.

Potato stacks recipe