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Garlic butter potato stacks
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Recipe
Ingredients
2.2lbs / 1kg red potatoes
6tbsp / 75g butter
6 garlic cloves, minced
2tbsp thyme leaves
1tbsp olive oil
50g parmesan, grated
Salt and pepper
Method
1. Preheat the oven to 350 F / 180 C degrees
2. In a small pot on a low heat, combine the butter, garlic and 1 tablespoon thyme leaves. Cook for several minutes while continuing to stir until melted.
3. Using a mandolin or very sharp knife, slice the potatoes into very thin circle shapes. We want them to be paper thin!
4. Place into a large bowl and pour over the garlic butter. Season the potatoes with a generous amount of salt and pepper. Massage the garlic butter into the potatoes or until it’s well distributed across all potatoes.
5. Pre line two large baking sheet with baking paper. Begin to assemble your potato flowers by placing the larger potato slices at the bottom into a circle shape that is roughly 10cm in diameter. With every layer, bring the potatoes in by an inch until they are stacked into a pretty almost flower like shape. This recipe will make roughly 12 potato stacks distributed across the two baking sheets. Sprinkle over 1 tablespoon of thyme leaves and grate over the parmesan. Drizzle over the olive oil and bake for 45 – 50 minutes or until the potatoes are golden and crispy.
6. Finish off with an extra sprinkling of parmesan. Serve immediately.
Ingredients
2.2lbs / 1kg red potatoes
6tbsp / 75g butter
6 garlic cloves, minced
2tbsp thyme leaves
1tbsp olive oil
50g parmesan, grated
Salt and pepper
Method
1. Preheat the oven to 350 F / 180 C degrees
2. In a small pot on a low heat, combine the butter, garlic and 1 tablespoon thyme leaves. Cook for several minutes while continuing to stir until melted.
3. Using a mandolin or very sharp knife, slice the potatoes into very thin circle shapes. We want them to be paper thin!
4. Place into a large bowl and pour over the garlic butter. Season the potatoes with a generous amount of salt and pepper. Massage the garlic butter into the potatoes or until it’s well distributed across all potatoes.
5. Pre line two large baking sheet with baking paper. Begin to assemble your potato flowers by placing the larger potato slices at the bottom into a circle shape that is roughly 10cm in diameter. With every layer, bring the potatoes in by an inch until they are stacked into a pretty almost flower like shape. This recipe will make roughly 12 potato stacks distributed across the two baking sheets. Sprinkle over 1 tablespoon of thyme leaves and grate over the parmesan. Drizzle over the olive oil and bake for 45 – 50 minutes or until the potatoes are golden and crispy.
6. Finish off with an extra sprinkling of parmesan. Serve immediately.
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