Parmesan and thyme potato stacks
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- 2tbsp extra virgin olive oil, plus extra to grease
- 750g baby potatoes, very thinly sliced
- 3 cloves garlic, crushed
- 2tbsp thyme leaves
- 40g Parmesan, grated
Preheat the oven to 200C/180C Fan/Gas 6. Grease a 12-hole muffin tin with a little of the oil.
In a bowl, drizzle the oil on the potato slices, garlic, thyme, half the Parmesan and a good grind of black pepper, then toss together.
Stack the potatoes into 8 of the muffin-tin holes and bake for 50 mins to 1 hr until golden and crisp. Remove from the tin and sprinkle over the rest of the Parmesan to serve.