![]() ![]() Bake for 35-45 minutes, or until the edges of the stacks are golden-brown and crispy and the potatoes are tender. ![]() Sprinkle the tops of the stacks with the remaining 2 tbsp parmesan. Yukon gold or russet potatoes, either work perfectly within this recipe. Okay so like I mentioned earlier, for this recipe, you used a spiralizer (you can substitute with a mandolin), and a muffin tin. Place the potato slices on the prepared baking sheet, making stacks of 5-6 similarly sized slices and sprinkling a pinch of parmesan between each layer. Peel and finely dice the garlic and shallot. In a small mixing bowl, combine melted butter, heavy whipping cream, thyme, garlic, salt, and pepper. Slice potatoes thinly with a knife or use a mandolin set to slice 1mm. Peel potatoes and cut into cylinders that will fit inside the muffin tin. Preheat oven to 375 ☏ and grease a 12 muffin cup baking tray with butter. Preheat oven to 350 ☏ and spray muffin tin with oil. While the neat little stacks look great for photos, I kind of prefer the messier way because you can make a few little peaks on the top and have extra crispy bits! To make Parmesan Potato Stacks, you will need the following ingredients: So, how to make Parmesan Potato Stacks Steps to make Parmesan Potato Stacks. You can make them two ways, a neat little circular stack like pictured above or you can do pack it in a bit on the messier side like pictured below. These parmesan potato stacks are super easy to make and are perfect to snack on. Add the butter, olive oil, rosemary, parsley, salt and pepper to the potatoes. They have a ribbon function so I picked that feature for the potato stacks. Slice the potatoes into 1/8-inch-thick slices using a Mandoline slicer. Now that I’m home, I’m in a bit of a potato withdrawal! While scrolling through Instagram, I stumbled upon something called a Tornado Potato which is a spiraled potato on a skewer and I totally wanted one! However, I only had little russet potatoes available and I’m a “go big or go home” type of gal, so I made the next best thing I could think of – parmesan potato stacks!īefore when I made this, I had used a mandolin to cut the potato slices but apparently I do not own one anymore!! I have no idea what happened to it so I used the next best thing, my new 3-in1 Electric Spiralizer from Hamilton Beach. So it was hashbrowns everyday for this potato addict. Confession, while in Orlando, I’m pretty sure I had a hash brown every day! I’m not even kidding, Jen and I practically went to IHOP daily and had as many hashbrowns, pancakes, waffles, and chicken that we physically could! We booked the Hyatt Regency Grand Cypress through Expedia.ca and lucked out as IHOP was literally around the corner from them. ![]()
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